13 Coins Cheesecake Recipe

For the crust and top:
2 pkgs graham crackers crushed (approx 2 cups)
1/4 cup confectioner's sugar
8 tbsp butter (1 stick)
1 tbsp cinnamon

Crush the graham crackers, add the rest of the ingredients and mix thoroughly (hands work well). Pack into the pan you have chosen - it can be a spring form pan (a large one) or a 13x9 inch flat cake pan, or something of suitable size. Let the crust sit in a refrigerator for 1/2 hour or at the very least while you are making the filling.

16 oz cream cheese
1-1/4 c. sugar
1/2 tsp. almond extract
2+ tsp. vanilla flavoring
3 whole eggs
24 oz. sour cream
1/4 tsp. salt
2 small or 1 large can pineapple, drained (optional)
1 can of cherry pie filling (optional)

Cream the cream cheese thoroughly with the sugar, and I mean THOROUGHLY!! Add the almond extract and vanilla and mix well. Do the same with the eggs. You'd better have used a big bowl, because now you add the sour cream and mix again.

(Optional) Spread the pineapple over the chilled crust. Cheesecake purists may wish to skip this step, but it does make the cake more moist.

Pour the cream cheese mixture into the crust. If you like, you can save some of the crust and sprinkle it over the top in an artistic pattern; however, I see the Thirteen Coins is not doing this anymore, and it's really not necessary.

The baking is very important. You can ruin this potentially beautiful cheesecake if you overbake it. The best way I've have found (if using a 13x9 flat cake pan) is to put it in the oven at 350 and set the timer for 35-40 minutes. Test at that time using a toothpick like you would do for a cake. TAKE THE CHEESECAKE OUT when the toothpick still looks a little dirty. The cake will continue to cook for a while, and when it's cool age it in the refrigerator for a day if you can wait that long.

(Optional):
Spread the cherry pie filling on the top.

Enjoy it - you deserve it!