Anything-But-Plain Cheesecake

For nearly two years, my mother, Miss Geraldine, and I baked cheesecakes for a local restaurant. We know they enjoyed them because they ordered forty cheesecakes every week.

The plain cheesecake can be changed to suit your taste by adding broken pieces of your favorite chocolate, cream-filled cookies, or even your favorite candy bar. The crust can also be made using different types of plain cookies. Don't forget that chocolate sauce poured over a plain cheesecake will make it totally irresistible.

Make sure you use a 10-inch springform pan. These recipes make large cheesecakes. When baking cheesecakes, we always bake them on a cookie sheet lined with foil.

Crust:

• 3 cups vanilla wafers (12-ounce box)
• 1⁄2 teaspoon cinnamon
• 2 tablespoons sugar
• 1⁄2 cup unsalted butter, melted

Combine all the ingredients in a food processor. Pulse until the wafers are broken into pieces. Continue processing until smooth.

Press the crust into the bottom of a 10-inch springform pan sprayed with non-stick cooking spray.

Filling:

• 3 (8-ounce) packages cream cheese
• 1 1⁄2 cups sugar
• 4 eggs
• 2 cups sour cream
• 1⁄2 cup heavy whipping cream
• 2 tablespoons fresh lemon juice
• 1 tablespoon pure vanilla extract
• Pinch of salt

Preheat the oven to 350 degrees.

In the bowl of an electric stand mixer fitted with the paddle attachment, combine the cream cheese and sugar until smooth. Add the eggs and blend. Scrape down the sides and bottom of the bowl and continue mixing until creamy. Add the remaining ingredients. Blend again, scrape the bowl, and mix on high for one minute until smooth and fluffy.

Pour the filling onto the crust in the prepared springform pan. Bake for 1 hour. Turn off the oven and leave the cheesecake inside for 1 hour. Do not open the door.

Remove the cheesecake from the oven and let it cool completely. Remove the springform part of the pan and chill until ready to serve.

Serves: 10–12 people