Post by chief_cook2 on Dec 17, 2006 19:13:44 GMT -6
1 2/3 cups graham cracker crumbs
1 1/2 cups granulated sugar, divided
1/4 cup butter, softened
32 ounces cream cheese, softened
6 eggs
1 cup dairy sour cream
Juice of 1 lemon
1 teaspoon vanilla extract
8 ounces Tootsie Rolls
1/3 cup whipping cream
Combine graham cracker crumbs, 1/4 cup of sugar and the butter; mix well. Lightly
butter a 1O-inch round, 2-inch deep cake pan (do not use springform pan as the batter
is too thin). Press crumb mixture evenly into bottom of pan.
Beat cream cheese with remaining 1 1/4 cups sugar until smooth, scraping sides of
bowl often. Add eggs, one at a time, beating well after each addition. Add sour
cream, lemon juice and vanilla extract, beating well until smooth.
Melt Tootsie Rolls in top of a double boiler; stir in cream, then add to cream cheese
mixture, mixing well. Pour over crust.
Place cake pan in another large, deep pan; pour water around cake pan to a depth
of about 1 1/2 inches. Bake in a 300 degree F oven for about 2 hours or until center
is set and a wooden pick inserted near the center comes out clean. Cool, then chill
several hours or overnight.
To remove from pan, heat outside of pan slightly and cake will drop out. Re-invert
onto serving platter.
Makes 16 servings.