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1
Preheat oven to 350u00b0.
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2
In a small bowl, mix crust ingredients.
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3
Press firmly in bottom of ungreased 9-inch springform pan.
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4
Bake 10 minutes.
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5
Cool completely.
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6
Reduce oven temperature to 325u00b0.
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7
While crust is cooling, in large bowl, beat all filling ingredients except eggs with electric mixer on medium speed about 1 minute or until smooth.
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8
On low speed, beat in eggs until well blended.
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9
Pour over crust; smooth top.
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10
Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set and center is still soft.
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11
Turn off oven; leave oven door open about 4 inches.
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12
Leave cheesecake in oven 30 minutes.
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13
Remove from oven; cook in pan on cooling rack away from drafts 30 minutes.
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14
Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen.
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15
Refrigerate uncovered about 3 hours or until chilled.
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16
Cover, continue refrigerating at least 9 hours but no longer than 48 hours.
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17
In a 1 1/2 quart saucepan, mix sauce ingredients.
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18
Heat to boiling over medium heat, stirring constantly.
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19
Boil 3-4 minutes, stirring constantly, until slightly thickened.
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20
To serve, run metal spatula along side of cheesecake to loosen again; remove side of pan.
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21
Serve with warm sauce.
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22
Store cheesecake and sauce covered in refrigerator.
