Tin Roof Cheesecake

Tin Roof Cheesecake

1 1/2 packs graham crackers, crushed
1/3 cup sugar
5 tablespoons butter, melted

Mix and pat into 10 inch springform pan on the bottom and up sides.

32 ounces cream cheese, softened
1 cup sugar
5 jumbo eggs at room temperature
1/2 cup whipping cream, unwhipped
1/4 cup cornstarch
1 teaspoon vanilla
1/2 cup peanuts, chopped
1/2 cup chocolate or 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. Pour into prepared pan. Drop sauce in spoonful at a time and swirl with a knife. Bake at 350F 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 hours or overnight. Top with more fudge sauce and peanuts.

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