Recipe - Crisp Jalepeno Cheesecake

CRUST
1 pack Graham crackers; powdered
4 tablespoon Butter
1/8 cup Brown sugar

CHEESECAKE
32 ounce Cream cheese
1/8 cup Brown sugar
Three fourths cup Sugar
1 1/8 cup Sour cream
One fourth cup Flour
1 teaspoon Vanila
4 Eggs; large
One fourth teaspoon Ginger
One fourth teaspoon Cinnamon
3 Jalepenos; medium size

TOPPING
One half cup Sour cream
1/8 cup Sugar
2 Eggs; large

Combine all crust ingredients; press into the bottom of a 10 inch spring
form pan; bake for 10 minutes at 350f; cool Beat the cream cheese and sour
cream until smooth; add all other cheese cake ingredients slowly, beating
after each addition until smooth; pour onto crust; bake 1 hour at 225f.
Combine all topping ingredients; whip to a froth; pour over cheesecake;
bake 15 minutes at 300f. Cool slowly; chill before serving Garnish with
whipped topping or fruit as desired. NOTE: It is supposed to be a little
mushy when done rather than solid like most cheesecakes, however if you
prefer a "normal" cheesecake raise the temp about 25 degrees and cook a
little longer. The original recipe called for serving warmed (nuked), I
like it chilled with "Union Grill Strawberry Sauce" on top

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini