Tin roof cheesecake

6 servings

Ingredients

Quantity Ingredient
1½ pack GRAHAM CRACKERS, crushed (or 1 package
GRAHAM CRACKERS and 1/2 cup PEANUTS,
Chopped)
⅓ cup SUGAR
5 tablespoons BUTTER, melted
Mix and pat into 10\" springform pan (bottom and up sides).
CAKE
32 ounces CREAM CHEESE (good quality), remove from
Package, place into pyrex bowl and
Microwave for 2 minutes on high)
1 cup SUGAR
5 JUMBO EGGS, REMOVE FROM SHELL and warm in
Microwave for 25 seconds.
½ cup WHIPPING CREAM (unwhipped)
¼ cup CORNSTARCH
1 teaspoon VANILLA
½ cup PEANUTS, chopped
½ cup CHOCOLATE SAUCE/HOT FUDGE SAUCE

Directions

** **

** ** 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!

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