……………….I was in the mood…..HANKERING…..for CHEESE CAKE……….so….I made one………Everyone who likes cheese cake likes it a certain way….With a crust or without a crust….light and fluffy, or dense….Italian cheese cake or American cheese cake……I make an incredible cheese cake, if I do say so myself…….I like a dense cheese cake with a classic Graham Cracker crust, or for a change an Oreo Cookie crust…..and I like my crust thick….The cake in the photos has the Graham Cracker crust…This is JAC’s receipt, and I have to say, if I can make it anyone can make it…EVERYONE who has had my cheesecake [Jac’s], has told me it’s THE BEST. I’ve had a lot of cheese cakes, and I have to agree……There is a special step, and that’s taking three cups of whole milk, small curd cottage cheese, and pressing it with a large spoon through a sieve right into a bowl with two whole bars of cream cheese….I usually use the tried and true Philadelphia brand…..NOTHING FAT FREE OR LOW IN FAT!….Then beat your four eggs, and add to the bowl…Add your 1 cup of sugar, and 1 teaspoon of vanilla, and with a hand mixer beat until smooth, and creamy…Start on medium speed and go up to high speed to get it really creamy…..ALL ingredients should be room temperature from the start!……..Now the crust…which you should actually make first…..In an Oskar I pulverize about two full cups of Graham Crackers…..you can add more if you really like a thick crust. Put crumbs in a separate bowl….Add 1/3 cup or a full bar of melted butter, 1/3 of a cup of brown sugar, and 1/2 teaspoon of cinnamon. With a fork mix well…..Start from the bottom of a 9″ spring pan, and spoon the mixture into your pan. Press evenly with your fingers or a spoon…Make sure it is completely covered with a good thickness of crumbs….Once you have the bottom done start building up the sides nice and high….I like the sides as thick as I can get them, but don’t be excessive…..Preheat your oven to 350 degrees and use the middle shelf…..Carefully pour your batter into the pan on top of the Graham Crackers, making sure it’s evenly spread….and gently put it into the oven for ONE HOUR!……I usually put the pan on top of a cookie sheet……When you take it out there may be areas that have slightly gotten a little brown….this is fine. The batter will be giggly…..Place the pan on a rack to cool……When it is cool to the touch put tin foil on top and into the refrigerator. If you bake it in the early morning you should be able to eat it that night, or else wait until the next day to eat this deliciousness!……For the Oreo cookie crust just put the cookies in the Oskar, again two cups or more. There is no need to add anything to the cookies as they will mold to the pan as they are. You can use the Oreos with the white or chocolate filling. If you want to make your cheese cake even more decadent add mini chocolate bits to the batter. The combination of the Oreo cookie crust and the chocolate bits is a chocolate lovers dream!……A small slice will be sufficient….it’s very rich!!!!…….When I serve the cheese cake for special occasions I will get a container of raspberries, and put them in the Oskar and make a fine sauce. Nothing needs to be added to the raspberries. The slight tartness with the cheese cake and whipped cream is fabulous….Oh, yes, I make fresh whipped cream with heavy cream, a splash of vanilla and some powdered sugar…..whip it up and add a large dollop on one side of the slice of cake, and a heaping spoonful of raspberry sauce on the other side….You can even put some whole raspberries on top for decoration…….Perfect for VALENTINE’S DAY!…………YUMMY beyond words!!!!…… Bon Appetite!!!!!!!!!!!!!!