Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
8 1/2 oz Chocolate
Wafer cookies
1/4 c Sugar
1 ts Ground cinnamon
1 pn Salt
6 tb Unsalted butter -- melted
Filling:
24 oz Cream cheese -- softened
2/3 c Sugar
1/2 ts Salt
3 Eggs
3 c Sour cream
1 tb Fresh lemon juice
1 1/2 tb Bourbon or dark rum
1 ts Vanilla extract
2 tb Unsalted butter; melted
Make the crust:
In a food processor or blender, grind the cookies into moderately
fine textured crumbs. Add the sugar, cinnamon and salt and process
briefly to blend. Transfer to a bowl, pour the butter over the
crumbs and toss with a fork to moisten evenly. Gently press the
crumbs evenly over the bottom and sides of a 9" springform pan.
Prepare the cheesecake filling:
Preheat the oven to 350 F. In a food processor, combine the cream
cheese, sugar, salt and eggs; blend until smooth, scraping down the
sides of the container as necessary. Add the sour cream (see note),
lemon juice, bourbon, vanilla, butter, and blend. Pour the filling
into the cookie crumb shell and bake in the middle of the oven for
45 minutes. Turn off the oven, prop the oven door slightly open and
allow the cake to rest in the oven for 1 hour. Cool on a rack and
refrigerate for at least 8 hours.
Note: If the container of the food processor is not large enough,
add only 1 cup of sour cream. Pour about half the mixture into a
mixing bowl; add the remaining 2 cups of sour cream to the
processor and blend. Combine both batches in the mixing bowl and
stir to blend.
"This is the epitome of cheesecakes - you won't find a creamier,
tastier or better one anywhere. Don't open the door during baking
if you want to keep the top from cracking. Make this cake at least
a day before you want to serve it to allow the flavors to develop."
