Yield: 3 Cakes
|8 pounds||Cream cheese|
|3 cups||Whipping cream|
|4 cups||Sour cream|
|10 cups||Graham crumbs|
Line edges of 3 springform cake pans with wax (or parchment) paper.
Press graham cracker crust into bottom. Set aside.
Cream cheese until fluffy. Add sugar and beat until dissolved. Add eggs slowly then add remaining ingredients in order and mix until combined. Pour into pans and bake at 250F for 30 minutes; reduce to 200F for 2-2½ hours. Make sure to rotate cakes in oven for even baking at the halfway point. Cakes are ready when you tap the sides and they wiggle like jello. A properly cooked cake should be perfectly level across the top. If it has sunk in, it's over cooked.
Yields 3 regular cheesecakes or 4 mousse topped cheesecakes.
Stolen from the 'confidential' recipe manual of Moxie's Restaurants.
This is the same recipe used by the Cheesecake Cafe, which used to be owned by Moxie's.