Super double-cream cheesecake

 
                       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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