For the crust, wrap 3 layers of aluminum foil around the outside of a 9- and 10-inch spring form pan. Be sure the foil covers the entire outside of the pan to prevent water from penetrating the cake.
In a medium bowl, mix all the ingredients for the crust gently with a fork. Using your fingertips, press the crust evenly onto the bottom of the pan and about 1 inch up the sides.
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For the filling, put all the ingredients for the filling in a food processor and let it run for 5 minutes, scraping down the sides of the bowl, then mix the batter again until it is well incorporated. Pour the batter into the prepared pan; it is OK if the batter rises a little above the crust.
Place the aluminum foil-wrapped spring form pan in a large roasting pan. Place the two pans inside the oven. Using a pitcher, carefully add enough hot water to the outside pan to come halfway up the sides of the spring form pan. Bake at 350F for 70-80 minutes, until the center is no longer wobbly.
Allow the cheesecake to cool for 1 hour before refrigerating overnight.
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