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Tin Roof Cheesecake

Author/Submitted by:
Servings: 6
Categories: Cheesecakes / Chocolate / Desserts

Ingredients:
1 1/2  pk  GRAHAM CRACKERS, crushed (or
    - 1 package
    GRAHAM CRACKERS and 1/2 cup
    - PEANUTS
    Chopped)
1/3  c  SUGAR
5  tb  BUTTER, melted
    Mix and pat into 10"
    - springform pan (bottom and
    - up sides).
    CAKE
32  oz  CREAM CHEESE (good quality),
    - remove from
    Package, place into pyrex
    - bowl and
    Microwave for 2 minutes on
    - high)
1  c  SUGAR
5    JUMBO EGGS, REMOVE FROM
    - SHELL and warm in
    Microwave for 25 seconds.
1/2  c  WHIPPING CREAM (unwhipped)
1/4  c  CORNSTARCH
1  t  VANILLA
1/2  c  PEANUTS, chopped
1/2  c  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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