Real Cheese cake *****
1 3/4 cups graham cracker crumbs
1 cup chopped pecans
1 stick melted butter
1/2 tsp. Melted butter
1/2 tsp ground cinnamon
(Step 1 MAKE, BAKE and CHILL your crust in your spring form pan)
Mix well and press evenly over bottom of spring form pan place 2 1/2 in up the sides of ungreased 9í pan chill while preparing filling.
(Step 2 let 5 blocks of Cream Cheese soften and come to room temp)
Filling: 5 8 oz soft cream cheese
1 3/4 c sugar (I put 2 cups)
3 tbsp flour
1/2 tbsp almond flavoring
1 tsp vanilla
1/4 tsp salt
5 eggs
1/2 c sour cream
Put cream cheeses in mixing bowl add sugar flour salt and flavoring. Beat well with mixer add eggs one at a time beat after each egg blend in sour cream.
(Step 3 Mix up your filling… make sure oven is preheated to 500 degrees)
(Step 4 Water Bath… get your spring form pan HEAVILY covered on bottom with (Aluminum foil)
or you can put a pan of water UNDERNEATH on lower rack to keep moisture in oven…
pour mixture in crust
(Step 5 Pour in filling and you are ready to bake unless you want to do a marbleing)
(Step 6 Marble your cheesecake… then stick in 500 degree oven for 10 minutes THEN cut down heat to 200 degrees for and hour and 10 minutes)
bake at 500 degrees for 10 min reduce heat to 200 degrees for 65 to 70 min longer when timer goes off turn off oven and LEAVE cheesecake in oven for 1 hour to prevent cracking..
(Step 7 Take out let come to Room temp before putting in FRIDGE to chill … LEAVE IN spring form pan do not unmold for at least a couple of days)
The longer it sets the firmer
(Step 7 UNMOLD and ENJOY!!!!!! Cheesecakes taste better closer to room temp so let set a few minutes before digging in)
After cooled before serving top with Comstock cherry pie filling or your choice of toppings or even enjoy it plain
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