Joyful 7 Inch Creamy Cheesecake Recipe

How to make it

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• Have ingredients at room temperature
• Mix first 3 ingredients for crust and press into 7 inch springform pan -- bottom and up sides about 1/2 inch
• Bake crust in 350 oven for 10 minutes, then let it sit . An alternate method is to put in freezer for 20 minutes.
• Set oven to 325
• Soften cream cheese a bit in microwave, then beat in large bowl until smooth, 30-60 seconds, scraping sides and beaters.
• Gradually add sugar and beat until smooth and creamy, 1-2 minutes
• Beat in 1 egg at a time, just until incorporated, scraping after each addition.
• Add remaining 4 ingredients and beat on low speed until mixed.
• Scrape batter into pan and smooth top.
• Place pan on large sheet of heavy duty aluminum foil and fold up sides.
• Set pan in larger pan and put in oven.
• Pour boiling water into larger pan until it is about halfway up sides of cheesecake pan.
• Bake for 50-60 minutes. The edges will look set but the center will jiggle when pan is tapped.
• Turn off oven and prop door open with wooden spoon or oven mitt and let cool in oven for 1 hour.
• Remove to rack and let cool completely before unmolding.
• Here comes the funny part -- don't eat it until it has chilled for at least 6 hours in refrigerator, preferably over night.