I've been finding myself easily annoyed,
frustrated and short fused for some reason
so I figured I'd chill out and bake.
Ok, I have a domestic streak…sue me.

Here's my favorite cheesecake…
it's the best recipe out there.
Try it and I guarantee you'll love it.
Nope, sorry I can't take credit for it,
Check it out and enjoy with a cup of
earl grey and peach tea.
Yummmmm

the crust

1 box (8.5 oz.) chocolate wafer cookies
1/4 c sugar
1 ts ground cinnamon
pinch of salt
6 tb unsalted butter, melted

the filling

3 (8 oz.) packages cream cheese, softened
2/3 c sugar
1/2 ts salt
3 eggs
3 c sour cream
1 tb fresh lemon juice
1 1/2 tb bourbon or dark rum
1 ts vanilla extract
2 tb unsalted butter, melted

making the crust:

in a food processor or blender, grind the cookies
into moderately fine textured crumbs.
add the sugar, cinnamon and salt
process briefly to blend.
transfer to a bowl, pour the butter over the crumbs
and toss with a fork to moisten evenly.
gently press the crumbs evenly over the bottom and sides of a 9-inch springform pan.

prepare the cheesecake filling:

preheat the oven to 350f.
in a food processor, combine the cream cheese, sugar,
salt and eggs; blend until smooth, scraping down
the sides of the container as necessary.
add the sour cream,lemon juice, bourbon, vanilla, butter,
and blend.
pour the filling into the cookie crumb shell and
bake in the middle of the oven for 45 minutes.
turn off the oven, prop the oven door slightly open and
allow the cake to rest in the oven for 1 hour.
cool on a rack and refrigerate for at least 8 hours.

note:

if the container of the food processor
is not large enough, add only 1 cup of sour cream.
pour about half the mixture into a mixing bowl;
add the remaining 2 cups of sour cream to the processor and blend. combine both batches in the mixing bowl and stir to blend.

nite, nite.