It is supposed to be a little mushy when done rather than solid like most cheesecakes, however if you prefer a "normal" cheesecake raise the temp about 25 degrees and cook a little longer. The original recipe called for serving warmed (nuked), I like it chilled with strawberry sauce on top.
CRUST
1 pkg Graham crackers, powdered
4 Tbs Butter
1/8 c Brown sugar
CHEESECAKE
32 oz Cream cheese
1/8 c Brown sugar
3/4 c Sugar
1 1/8 c Sour cream
1/4 c Flour
1 tsp Vanilla
4 Large eggs
1/4 tsp Ginger
1/4 tsp Cinnamon
3 Jalapenos; medium size
TOPPING
1/2 c Sour cream
1/8 c Sugar
2 Large eggs
Combine all crust ingredients; press into the bottom of a 10 inch spring form pan; bake for 10 minutes at 350 F; cool. Beat the cream cheese and sour cream until smooth; add all other cheese cake ingredients slowly, beating after each addition until smooth; pour onto crust; bake 1 hour at 225 F.
Combine all topping ingredients; whip to a froth; pour over cheesecake; bake 15 minutes at 300 F. Cool slowly; chill before serving. Garnish with whipped topping or fruit as desired.
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