1Pre-heat oven 350 degrees . Spray 9 inch spring fold pan. BRING ABOUT 6-8 CUPS OF WATER TO BOIL THEN SIMMER ON LOW.
2Mix graham crackers, cinnamon and sugar. Add melted butter. Pat in bottom and up the sides 1 inch of pan. BAKE 6 MINUTES REMOVE COOL COMPLETELY.
3In large bowl beat cream cheese till smooth add sugar beat 3 minutes scraping down sides so it is evenly mixed . Add flour blend well . Add eggs one at a time mix only till blended DO NOT over mix. Add cream and extracts mix just till blended .
4WRAP OUTSIDE OF PAN WITH ALUMINUM FOIL.Pour into pan smooth top. Tap pan on counter gently to get rid of air bubbles. Place pan in a larger pan, place in oven on middle rack . Slowly pour boiling water until half full .
5Bake 350, 15 minutes lower oven to 250 degrees bake another 70 minutes or till top is completely done just slightly wet in middle.
6Remove from oven run knife around cheesecake sides ,do not release pan sides cool completely OR BOTTOM WILL BE SOGGY . ABOUT 2 HRS. place in refrigerator uncovered till completely cold ,then release sides of pan and cover top leave till next day to serve .
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...