CRUST
2 cup Cookie crumbs (vanilla cookies, graham crackers or chocolate cookies depending on your preferences. *I* like to use nilla wafers or oreos)
2 tbsp Sugar
1/4 cup Melted butter
FILLING
24 oz Softened cream cheese
1 1/4 cup Sugar
3 Eggs
1/2 cup Liquer (I use amaretto most of the time, but baileys is nice too)
TOPPING
1 cup Sour cream (breakstones is best, if you can get it)
1/3 cup Sugar
1/4 cup Liquer you used in cake ...or a companion liquer.
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From: 21329KAD@msu.edu (Kim Dyer)
Date: Thu, 10 Aug 1995 16:54:06 GMT (A multitude of variations possible ... amaretto, chocolate, grand marnier, etc.)
A food processor makes this whole thing VERY easy. You just toss stuff in and blend. You can make it without one, but it is more work. A spring form pan will give you a pretty cake. But it tastes just as good baked in a regular cake pan and served a little on the mangled side.
crust: Toss it all in a food processor and blend. Crumbs should stick together. If they don't, add a little more melted butter. Pack into bottom and up the sides of a springform pan
filling: Once again, toss it all in a food processor and blend until smooth. Pour into the prepared crust. Bake for 1 hour at 350 degrees ... or until filling is firm and top is golden brown. When cake is cooled you can add topping.
Topping: Like before ... toss it all in a food processor, and go at it. Pour on cake. Chill for about an hour so it sets up nice. Put the cake on your serving plate and remove the springform pan.
If you want to be really decadent, pour a can of prepared cherry pie filling over the whole thing just before serving.
Serve with bedraggled but proud look, and tell all your friends the effort involved is worth it for the look on their faces. ;-)
CAUTION: Once people try this, they MAY keep asking you to make them one.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.
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