NY style cheesecake

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Recipe byculinaryadventures

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Obtain a 9 inch round spring form pan:

http://img2.targetimg2.com/wcsstore/TargetSAS//img/p/13/25/13252613.jpg

in a small bowl mix 1.5 cups of graham cracker crumbs with

1/4 cup of butter or margarine,

1/2 teaspon of cinnnamon,

3 tablespoons of sugar

1 tbs of ground coffee bean

after mixing the ingredients, press to the bottom of the 9 inch round and 1 inch up the side of the pan

in a large bowl mix

(3) 8 ounce packages of cream cheese

1/4 teaspon of salt,
1.25 cups of sugar,

2 teaspons of vanilla extract,

1/4 cup flour,

1 cup milk

4 eggs

you must use a hand mixer to mix ingredients for 5 min until creamy, then I would recommend using a large blender to mix until homogenous. The blender will add air and make it fluffier adding volume to mixture.

preheat oven to 350 degrees

once mixture is complete, pour mixture into 9 inch round with crust. Take a much larger baking pan and fill with water so that the 9 inch round is surrounded by the water bath atleast half way up. To be safe i used a large piece of aluminum foil under the 9 inch round to prevent water from getting in. once the 9 inch round is in the water bath and the oven is heated to 350 degrees, slowly place in middle rack of oven.

let bake for 1 hour. check on the cheesecake 10 min before to make sure its not done. it is done when knife comes out clean. once complete (even if middle seems a little "wet") turn off oven and let sit for 3 hours. Once slowly cooled, remove from water bath and place in fridge overnight. This cooling step is crucial to prevent breaking the top of cake.

I like to melt chocolate and drizzle it on the top.