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Cheddar Cheesecake

6 oz package ginger snaps, crushed
3 tablespoons sugar
6 tablespoons butter or margarine, melted
4 8-oz packages cream cheese
8 ozs finely grated medium cheddar cheese
1 3/4 cup sugar
3 tablespoons flour
5 eggs
3 egg yolks
1/4 cup beer

Combine crumbs, sugar and melted butter and press firmly on bottom
and sides of a 9" springform pan. Chill briefly before filling.
Let cream cheese soften in a large mixing bowl; beat in the cheddar
until smooth; add sugar and flour and beat until fluffy. Add eggs
and yolks one at a time, beating after each addition. Stir in the
beer then pour into the crumb crust. Bake in a very hot oven (475
F) for 12 minutes. Lower the heat to 250 F and bake for 1 1/2
hours. Turn off the oven and leave the cake in there for 1 hour.
Remove. Cool completely on a wire rack before removing the ring
from the pan.

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