VANILLA BEAN CHEESECAKE WITH A CHOCOLATE COOKIE CRUST
Steps:
- Chocolate Cookie Crust Combine all ingredients. Press into the bottom of a 9" spring-form pan. Bake at 350 for 10 minutes. Let cool completely. Vanilla Bean Cheesecake Preheat the oven to 325. On low speed, beat the cream cheese until no lumps remain; scraping down the sides as needed. Add the sugar and salt and beat until combined. Add the eggs one at a time until the mixture is smooth before adding the next egg. Scrape the bottom of the bowl after each addition. Stir in the lemon juice, vanilla bean paste, sour cream and heavy cream until smooth. Pour onto the cooled crust and bake 50 minutes or so until the edges are set and the cheesecake is a light golden brown. The middle will still jiggle when the pan is shaken. Turn off the oven, crack the door and let the cheesecake cool in the oven for 1 hour. (This helps prevent cracking.) The center will finish setting in the oven. After 1 hour, remove the cheesecake from the oven and run a knife around the edge of the pan. {Doing this allows the cheesecake to contract as it cools without pulling off the side and cracking.} Refrigerate overnight and serve with raspberry sauce (or plain, or with chocolate sauce). Raspberry Sauce In a small saucepan, stir together the cornstarch, sugar and water. Add the raspberries and cook over medium heat. Stir constantly until the mixture boils. Continue stirring and boil one additional minute. Pour the sauce into a mesh sieve placed over a bowl to remove seeds. The sauce can be served warm or cold. Store in the refrigerator.
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