---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes
       Yield: 1 servings
       1 pk Graham crackers; powdered
       4 tb Butter
     1/8 c  Brown sugar
      32 oz Cream cheese
     1/8 c  Brown sugar
     3/4 c  Sugar
   1 1/8 c  Sour cream
     1/4 c  Flour
       1 ts Vanila
       4    Eggs; large
     1/4 ts Ginger
     1/4 ts Cinnamon
       3    Jalepenos; medium size
     1/2 c  Sour cream
     1/8 c  Sugar
       2    Eggs; large
   Combine all crust ingredients;  press into the bottom of a 10 inch spring
   form pan;  bake for 10 minutes at 350f;  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 225f.
   Combine all topping ingredients;  whip to a froth; pour over cheesecake;
   bake 15 minutes at 300f.
   Cool slowly; chill before serving
   Garnish with whipped topping or fruit as desired.
   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 “Union Grill Strawberry Sauce” on top