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Print this Recipe    Double Cream

Super Double-Cream Cheesecake

1 box (8 1/2 ounces) chocolate wafer cookies
1/4 cups sugar
1 teaspoon ground cinnamon
pinch of salt
6 tablespoons unsalted butter, melted

3 large packets (8 ounces each) cream cheese, softened
2/3 cup sugar
1/2 teaspoon salt
3 eggs
3 cups sour cream
1 tablespoon fresh lemon juice
1 1/2 tablespon bourbon or dark rum
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted

In a food processor or blender, grind the cookies into moderately
fine- textured crumbs. Add the sugar, cinnamon and salt and 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.

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 (see
note), lemon juice, bourbon, vanilla and 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
open slightly and allow the cake to rest in the oven for 1 hour.
Cool on a rack and refrigerate for at least 8 hours and preferably

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


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