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Chantal's New York Cheesecake
August 27, 2002

Was a big hit at my husband's office! Mine didn't crack, but I was careful not to overmix and had the cream cheese at room temperature, and these are supposed to help prevent cracking. I also used a water bath, and I made sure that the side of the springform pan, not just the bottom, was well greased. (I read in a magazine that cheesecakes shrink from the sides of the pan as they cool, and if the side isn't well greased, the cheesecake will stick and, thus, crack.) Per previous reviewers, I baked it at 325 deg. and made the crust as follows: 1 1/2 cups graham cracker crumbs, 1/4 cup melted butter, 1/2 tsp. ground cinnamon, and 1/4 cup sugar. I substituted Bailey's Irish Cream for the milk. I had a can of cherry pie filling available for those who wanted a topping. A picture-perfect cheesecake!

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