This is the best cheesecake I’ve ever had–aside from the Cheesecake Factory– and I managed to get the recipe from the chef.   Thanks Chef  Becky.


1-3/4 cups graham cracker cumbs
1/4 cups sugar
1/3 cups margarine or butter


4 8-ounce packages cream cheese
1-1/2 cups sugar
6 whole eggs
2 yolks (no whites)
1/2 cups heavy cream
1/2 teaspoon vanilla

Melt the butter in the microwave in a medium bowl. Combine all crust ingredients in the  bowl. Press onto bottom and sides of an 8″ or 9″ spring form pan with a spoon.  Set aside.

Cream the cheese and sugar. Add eggs in three stages. Add cream and vanilla.

Pour into the prepared springform pan. Bake at 375 degrees for about 1 hour.


Drizzle melted white or dark chocolate on top of cheesecake after it has been cooled.

Microwave 1/2 cups of raspberry jam for 30 seconds. Drizzle  jam on top of cooled cheesecake.


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