LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE
2 c chocolate wafer crumbs
1 1/3 c sugar (divided)
1/4 c butter or margarine, melted
3 packages (8 oz each) regular cream cheese, softened
4 eggs, room temperature
1/3 c heavy cream
6 T whiskey
Cherries Jubilee Sauce (recipe follows)
In a medium bowl, combine crumbs, 1/3 cup of the sugar, and butter, stirring until moistened. Press into bottom and 2 inches up sides of 9-inch springform pan.
In large bowl, beat together cream cheese and the 1 cup sugar until smooth. Add eggs, one at a time, beating well after each addition. Add cream and whiskey; beat until smooth. Pour into crust.
Bake in 325 degree oven until edges are set and center is still jiggly, about 50 to 60 minutes.
Remove from oven and cool to room temperature. Cover and refrigerate overnight. Serve with Cherries Jubilee Sauce.
Makes 16 servings
Cherries Jubilee Sauce
1 bag (12 oz)frozen pitted dark sweet cherries, thawed
1/2 c sugar
1 ½ tablespoons cornstarch
2 T whiskey
Drain cherries into medium bowl, reserving any juice. Add enough water to cherry juice to equal 1/4 cup; set aside. In small skillet, stir together sugar and cornstarch. Stir in cherries and liquid. Cook over medium-high heat, stirring constantly, until sauce is clear and thickened.
Remove pan from heat. Stir in whiskey. Ignite sauce with match. Swirl pan carefully until flames subside. Cool slightly or to room temperature. Spoon over cheesecake slices.
Makes 1 1/2 cup