This cheesecake is great for the holidays, and has enough cheese in it for any cheese eater. Molasses is marbled into the filling to achieve the festive splash of brown, and the crust is made by crushing/processing molasses cookies.
For the Crust:
7 molasses cookies, hardened
1 tablespoon butter, melted
4 (8oz) packages cream cheese, softened
¾ cup sugar
2/3 cup sour cream
½ cup half and half
3 large eggs + 1 egg yolk
¼ cup flour ½ teaspoon vanilla
1/8 cup molasses
¼ teaspoon salt
Preheat oven to 400 degrees.
For crust, put molasses cookies in food processor, and process until it is all crumbs. Add in 2 tablespoons of butter, melted, until crumbs hold together well by pressing. Press crust material along the bottom of a 9-inch springform pan.
Beat together the cream cheese and sugar until creamy. Then add in flour, salt, sour cream, half and half, eggs and yolk, and vanilla. Pour mixture into spring-form pan.
Then pour molasses on top, and swirl it in with a knife to achieve a marbled look.
Bake at 400 degrees for 10 minutes, then set oven to 350 and bake for 50 minutes
Then turn off oven (DO NOT OPEN OVEN), and let sit in cooling oven for an hour or so. Then take out of oven, and let sit on cooling rack until cooled off enough to put in fridge. Refrigerate at least 6 hours before consuming.