1 1/4 cups Biscotti Cookie crumbs
3 TBL sugar
1/4 cup (1/2 stick) butter, softened (If using graham crackers use 1 stick of butter)
(May want to double the crust if you want to cover the sides of your pan)
Pre-bake crust 350 degrees / 10-15 minutes -- completely cool before adding cream cheese mixture.
CREAM CHEESE MIXTURE
32 oz cream cheese, softened
1 1/3 cups sugar
1 TBL vanilla
Preheat oven to 325 degrees. Brush melted butter on cold springform pan; cover sides and bottom to prevent sticking. Mix the cookie crumbs and 3 TBL sugar in a bowl. Add the butter and mix with a fork until crumbly. Press the crumb mixture over the bottom and up the side of a 9 inch springform pan.
Cream cheese and eggs need to be at room temperature. Mix ingredients slowly. Place the cream cheese in a mixing bowl. Add the eggs one at a time, mixing well after each addition and beating until the mixture is light and fluffy. Add 1 1/3 cups sugar gradually; beating constantly until well blended. Stir in vanilla. Spoon the cream cheese mixture over the prepared crust.
Barely tap the pan on the counter and if any bubbles are in the mixture; use a toothpick to pop the bubbles (this will prevent cheese cake from cracking on top).
Place pan in 325 degree oven on middle rack and bake approximately 1 1/2 hrs – oven temperatures may vary. Also place a baking dish of water and put on the bottom rack of oven – this helps with moisture.
When cheesecake is done; turn off the oven, crack oven door and let the cake cool in the oven. Once cheesecake is completely cooled; cover the cake in the pan with plastic wrap and freeze for about an hour. Remove from freezer and remove side of pan. You may refreeze or refrigerate until ready to serve. You may need to use a knife to gently scrape around sides of pan.
Top with favorite topping.