Recipe - Tin Roof Cheesecake

1 One half pack GRAHAM CRACKERS, crushed (or
1 package
GRAHAM CRACKERS and One half cup
PEANUTS,
Chopped)
1/3 cup SUGAR
5 tablespoon BUTTER, melted
Mix and pat into 10"
springform pan (bottom and
up sides).
CAKE
32 ounce CREAM CHEESE (good quality),
remove from
Package, place into pyrex
bowl and
Microwave for 2 minutes on
high)
1 cup SUGAR
5 JUMBO EGGS, REMOVE FROM
SHELL and warm in
Microwave for 25 seconds.
One half cup WHIPPING CREAM (unwhipped)
One fourth cup CORNSTARCH
1 teaspoon VANILLA
One half cup PEANUTS, chopped
One half cup CHOCOLATE SAUCE/HOT FUDGE
SAUCE

** **

** ** Beat the cheese until light. Add sugar and beat again. Add eggs, one
at a time, beating after each. Add cream, cornstarch, vanilla and mix well.
Stir in nuts (optional).

Pour into prepared pan. Drop sauce in spoonful at a time and swirl with a
knife.

Bake at 350degrees for 1 hour or so with a pan of water at the bottom of
the oven to keep the humidity high. Cake is done when edges are firm but
middle is still somewhat soft. When possible let the cake cool in the oven
with the door ajar but run a knife around the edge of the cake to loosen
from pan BEFORE it cools or it will crack down the middle.

Cool several ours or overnight. Top with more fudge sauce and peanuts.
Enjoy. This one is rich so be prepared!