INGREDIENTS

INSTRUCTIONS

MAKE THE CRUST: 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.
PREPARE THE CHEESECAKE FILLING: 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, 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 slightly open and allow the cake to rest in the oven for 1  hour.
Cool on a rack and refrigerate for at least 8 hours. 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
reamining 2 cups of sour cream to the processor and blend.  Combine
both batches in the mixing bowl and stir to blend.  "This is the
epitome of cheesecakes - you won't find a creamier,  tastier or better
one anywhere.  Don't open the door during baking if  you want to keep
the top from cracking. Make this cake at least a day  before you want
to serve it to allow the flavors to develop."

A Message from our Provider:

“The entire universe was created by Jesus and for Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 495
Calories From Fat: 338
Total Fat: 38.8g
Cholesterol: 154.1mg
Sodium: 491.1mg
Potassium: 158.3mg
Carbohydrates: 29.1g
Fiber: <1g
Sugar: 21g
Protein: 10.8g