Title: Cheddar Cheesecake
Categories: Pie
Yield: 8 Servings

1 pk (6-oz) ginger snaps; crushed
3 tb Sugar
6 tb Butter or margarine; melted
4 pk (8-oz) of cream cheese
8 oz Finely grated medium cheddar
-cheese
1 3/4 c Sugar
3 tb Flour
5 Eggs
3 Egg yolks
1/4 c Beer

From: Chris Crawford

Date: Thu, 14 Sep 1995 15:54:25 GMT

Combine crumbs, sugar and melted butter and press firmly on bottom and
sides of a 9" springform pan. Chill briefly before filling. Let cream
cheese soften in a large mixing bowl; beat in the cheddar until smooth; add
sugar and flour and beat until fluffy. Add eggs and yolks one at a time,
beating after each addition. Stir in the beer then pour into the crumb
crust. Bake in a very hot oven (475 F) for 12 minutes. Lower the heat to
250 F and bake for 1 1/2 hours. Turn off the oven and leave the cake in
there for 1 hour. Remove. Cool completely on a wire rack before removing
the ring from the pan.

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