*  Exported from  MasterCook  *
                            TIN ROOF CHEESECAKE
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cheesecakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   pk           GRAHAM CRACKERS, crushed (or
                         -1 package
                         GRAHAM CRACKERS and 1/2 cup
      1/3   c            SUGAR
    5       tb           BUTTER, melted
                         Mix and pat into 10
                         -springform pan (bottom and
                         -up sides).
   32       oz           CREAM CHEESE (good quality),
                         -remove from
                         Package, place into pyrex
                         -bowl and
                         Microwave for 2 minutes on
    1       c            SUGAR
    5                    JUMBO EGGS, REMOVE FROM
                         -SHELL and warm in
                         Microwave for 25 seconds.
      1/2   c            WHIPPING CREAM (unwhipped)
      1/4   c            CORNSTARCH
    1       t            VANILLA
      1/2   c            PEANUTS, chopped
      1/2   c            CHOCOLATE SAUCE/HOT FUDGE
   ** **
   ** ** Beat the cheese until light. Add sugar and beat
   again. Add eggs, one at a time, beating after each.
   Add cream, cornstarch, vanilla and mix well. Stir in
   nuts (optional).
   Pour into prepared pan. Drop sauce in spoonful at a
   time and swirl with a knife.
   Bake at 350-degrees for 1 hour or so with a pan of
   water at the bottom of the oven to keep the humidity
   high. Cake is done when edges are firm but middle is
   still somewhat soft. When possible let the cake cool
   in the oven with the door ajar but run a knife around
   the edge of the cake to loosen from pan BEFORE it
   cools or it will crack down the middle.
   Cool several ours or overnight. Top with more fudge
   sauce and peanuts. Enjoy. This one is rich so be
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