Super Duper Double Cream Cheesecake

I know I already have the world's best cheesecake recipe somewhere in this blog, but this Double Creamer beats it.  As is is my husband's absolute favorite, as decadent as it is, we've made it a few times! And, it has been revived from the archives by my Mom, so it's even better!!  This is the all -time creamiest.  It's not too sweet so the fruit topping and nutty crust all make it come together in one blissful bite. And that's never enough...

Preheat oven 350F.

3 large packages cream cheese, softened at room temp

3/4 cup sugar
1/2 tsp. salt
3 eggs
3 cups sour cream or the 500 ml large container
1 tablespoon lemon juice
1 1/2 tablespoon liquor like Amaretto or Rum, or almond extract
1 tsp. vanilla extract
2 tbsp. melted butter

With an electric mixer, blend the cheese, sugar, salt and eggs, combine until super smooth. Add sour cream, lemon juice, liquor, vanilla and butter and blend well.

Bottom crust:

1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup chopped almonds, or any ground or chopped nuts you may have, ex: pecan, hazelnut etc.
1/4 lb melted butter

If you have any cereal, this can also be used for crust, after a good whiz in the blender. 

Mix all together and gently press crumbs over the bottom and sides of a 9 inch spring form pan.

Pour the creamy filling into cookie crumb shell and bake for 45- 55 minutes.  Depending on your oven, you may need to start watching at 45 min.  If the cake jiggles too much, it's not ready.  But there is a fine line between under and over cooked.

KEY: leave the cake in oven with an open door for 1 hour to cool.  This way it won't crack.

Cherries: use 1 can of cherry pie filling.  Drain the cherries, conserving the glaze. Top with cherries and then spoon the glaze over the cherries. Strawberries, and/or rhubarb, and blueberries are also delicious. But, I love the cherries...very traditional!

Refrigerate for at least 4-6 hours before slicing. This cake is a family favorite and a pure delight.