Super Double-Cream Cheesecake

* Exported from MasterCook *

SUPER DOUBLE-CREAM CHEESECAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 Box (8.5 oz.) chocolate
Wafer cookies
1/4 c Sugar
1 t Ground cinnamon
Pinch of salt
6 tb Unsalted butter, melted
-----FILLING-----
3 (8 oz.) packages 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 t 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-inch springform pan.
PREPARE THE CHEESECAKE FILLING: Preheat the oven to
350F. 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 reamining 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."



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