Recipe - Cheddar Cheesecake

1 pack (6oz) ginger snaps; crushed
3 tablespoon Sugar
6 tablespoon Butter or margarine; melted
4 pack (8oz) of cream cheese
8 ounce Finely grated medium cheddar
cheese
1 Three fourths cup Sugar
3 tablespoon Flour
5 Eggs
3 Egg yolks
One fourth cup Beer

From: Chris Crawford ccrawfor@listor.listor.ism.ca

Date: Thu, 14 Sep 1995 15:54:25 GMT

Combine crumbs, sugar and melted butter and press firmly on bottom and
sides of a 9" springform pan. Chill briefly before filling. Let cream
cheese soften in a large mixing bowl; beat in the cheddar until smooth; add
sugar and flour and beat until fluffy. Add eggs and yolks one at a time,
beating after each addition. Stir in the beer then pour into the crumb
crust. Bake in a very hot oven (475 F) for 12 minutes. Lower the heat to
250 F and bake for 1 One half hours. Turn off the oven and leave the cake in
there for 1 hour. Remove. Cool completely on a wire rack before removing
the ring from the pan.

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