Cheesecake

I know it's not green (for St. Patrick's Day), but it tastes great!
Andy

Crust

• 1 1/4 cups graham cracker crumbs
• 3 Tbs muscovado (brown) sugar
• 1/3 cup melted butter (I love Lurpak)

Combine crumbs and sugar in medium bowl and then stir in melted butter until thoroughly blended. Press firmly into a 9-inch spring-form pan on the bottom and up the sides a half inch or so. Bake at 350 degrees for 5 minutes. Set aside on counter until filling is ready.

Filling

• 24 oz cream cheese
• 4 large eggs
• 7/8 cup of caster sugar
• 1 tsp vanilla
• 16 oz sour cream

Soften cream cheese and mix in eggs and caster sugar. Blend in sour cream and vanilla. Pour into prepared crusted spring-form pan from above and even out. Bake at 350 degrees for 25 minutes then turn off the oven and let it sit in the oven for an hour.

Place the cheesecake on the counter to cool for 15 minutes. Chill for at least four hours and then serve. Garnish with drizzled caramel, apricot or blueberry preserves, chocolate sauce, etc.