Recipe - Habanero- Lime Cheesecake

CRUST
1 pack Wheatmeal biscuits (or
graham crackers for those
not allergic to honey)
1 pn Cinnamon
3 tablespoon Butter, melted
2 Habaneros, seeded and minced
(adjust for your heat
level) (up to 3)
1 tablespoon Crystallized ginger, chopped
(you can use more, but
carefully)

FILLING
24 ounce Cream cheese
3 Eggs, beaten
One half cup Brown sugar (or more, to
taste)
1 pn Salt
1 teaspoon Vanilla extract
2 Limes , juice of

Well, the turnout for the SoCal Hotluck may have been small, but we had a
fine time. Much tahnks to Curt for hosting and another to Mild to Wildl who
sent a bottle of his Smokin' Chipolte Sauce. We didn't Q there, but Kurt
made me promise to try. We did, we like it, and now I've got to get more.
Evil. Here's the recipe for the cheesecake my wife brought. She's kind of a
natural baker, so there's been a little bit of guessing as to the exact
measurements she used.

Preheat the oven to 350. Crush the biscuits to fine crumbs. (The food
processor is good for this.) Add the butter and cinnamon. Press half of the
crumb mix into the bottom of a springform pan. Sprinkle with the minced
habaneros and crystallized ginger. Cream the cheese, then add the remaining
ingredients for the filling and beat until smooth. Pour the filling into
the pan, top with the remaining crumbs. Bake approximately 1 hour or until
done (when it's pulled away from the edge). If the surface develops big
cracks, try reducing the temperature to 325. Let it cool and then
refrigerate for at least 8 hours. The flavor is best is you let it sit in
the fridge for about 1 2 days before serving. Posted to CHILEHEADS
DIGEST V3 #318 by David Cook zebcook@pacbell.net on May 8, 1997