Recipe: Tin Roof Cheesecake

Title: Tin Roof Cheesecake
Categories: Cheesecakes
Yield: 6 servings

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

** **

** ** 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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