Deluxe tin roof cheesecake

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Recipe by: paul-emmanuel

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 pk GRAHAM CRACKERS, crushed (or
-1 package
GRAHAM CRACKERS and 1/2 cup
-PEANUTS,
Chopped)
1/3 c SUGAR
5 tb BUTTER, melted
Mix and pat into 10"
-springform pan (bottom and
-up sides).
CAKE
32 oz CREAM CHEESE (good quality),
-remove from
Package, place into pyrex
-bowl and
Microwave for 2 minutes on
-high)
1 c SUGAR
5 JUMBO EGGS, REMOVE FROM
-SHELL and warm in
Microwave for 25 seconds.
1/2 c WHIPPING CREAM (unwhipped)
1/4 c CORNSTARCH
1 ts VANILLA
1/2 c PEANUTS, chopped
1/2 c CHOCOLATE SAUCE/HOT FUDGE
-SAUCE

** **

** ** Beat the cheese until light. Add sugar and beat again. Add
eggs, one at a time, beating after each. Add cream, cornstarch,
vanilla and mix well. Stir in nuts (optional).

Pour into prepared pan. Drop sauce in spoonful at a time and swirl
with a knife.

Bake at 350-degrees for 1 hour or so with a pan of water at the
bottom of the oven to keep the humidity high. Cake is done when edges
are firm but middle is still somewhat soft. When possible let the
cake cool in the oven with the door ajar but run a knife around the
edge of the cake to loosen from pan BEFORE it cools or it will crack
down the middle.

Cool several ours or overnight. Top with more fudge sauce and peanuts.
Enjoy. This one is rich so be prepared!