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1
Preheat the oven to 325 degrees F.
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2
For the crust: Butter the bottom of a 9-inch spring form pan with some of the melted butter.
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3
In a small bowl, toss remaining butter with the graham cracker crumbs.
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4
Sprinkle the bottom of the pan with the crumbs.
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5
Wrap the outside and bottom of the pan in a large piece of foil.
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6
(This is to prevent water from seeping through during the baking.)
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7
For the Candied Jalapenos: In a small saucepan, combine jalapenos, sugar, and water.
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8
Simmer until jalapenos are softened, about 20 minutes.
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9
Drain, reserving the jalapenos and syrup separately.
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10
Cover the crust with the drained jalapenos.
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11
Set aside.
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12
For the Cheesecake Batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the cheese with the sugar until light and smooth.
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13
Add the eggs 1 at a time, scraping down the bowl between additions.
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14
Add remaining ingredients, including the reserved syrup, and mix until combined.
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15
Pour batter over jalapenos.
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16
Place pan inside a roasting pan.
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17
Add hot water to come halfway up the sides of the spring form pan.
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18
Bake until cheesecake is just set, but still a little wobbly in the center, about 1 hour.
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19
Cool and refrigerate until completely set, at least several hours, up to overnight.
