INGREDIENTS

INSTRUCTIONS

Well, the turn-out for the So-Cal Hotluck may have been small, but we
had a fine time. Much tahnks to Curt for hosting and another to Mild
to Wildl who sent a bottle of his Smokin' Chipolte Sauce. We didn't Q
there, but Kurt made me promise to try. We did, we like it, and now
I've got to get more. Evil. Here's the recipe for the cheesecake my
wife brought. She's kind of a natural baker, so there's been a little
bit of guessing as to the exact measurements she used.  Preheat the
oven to 350. Crush the biscuits to fine crumbs. (The food  processor is
good for this.) Add the butter and cinnamon. Press half  of the crumb
mix into the bottom of a springform pan. Sprinkle with  the minced
habaneros and crystallized ginger. Cream the cheese, then  add the
remaining ingredients for the filling and beat until smooth.  Pour the
filling into the pan, top with the remaining crumbs. Bake
approximately 1 hour or until done (when it's pulled away from the
edge). If the surface develops big cracks, try reducing the
temperature to 325. Let it cool and then refrigerate for at least 8
hours. The flavor is best is you let it sit in the fridge for about 1
~ 2 days before serving. Posted to CHILE-HEADS DIGEST V3 #318 by  David
Cook <zebcook@pacbell.net> on May 8, 1997

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