1 cup nuts (such as almonds, walnuts, pecans)
3/4 c flour (such as unbleached white, whole wheat pastry, spelt)
3/4 c oats (such as rolled)
1 1/2 tspn cinnnamon
1 tspn ginger
1 tspn cardamom
1/4 c sugar (such as turbinado, sucanat, evaporated cane)
1 tspn barley malt syrup (optional)
4-5 tspn butter (such as butter)
Press into spring form pan. Some may be left over. You have my permission to freeze remainder.
Wash food processor.
In freshly washed food processor, combine:
5 tablespoons binder (such as arrowroot powder, cornstarch, tapioca flour or in a pinch, unbleached white flour)
1 1/2 cups dairy liquid (such as heavy cream, whole milk, skim milk)
1 c sour cream
6 8 oz. creamcheese bricks
3 cups sugar (see above)
flavoring (such as vanilla bean, vanilla extract, almond extract–1 tbspn extracts)
Pour into pan. There may be leftover, depending on the size of your spring form pan. I use a big one. You can use for another cake or freeze. Fill the pan up but be warned that cake will puff when baked and you don’t want it to overflow. Leave a half inch at top of pan for this expansion.
Bake in preheated oven at 350 for 45 minutes to one hour until top of cake is nice and brown. Off the oven. Leave cheesecake in the oven to cool. Remove after many hours and refrigerate. Slice and serve or add a topping, slice and serve.
*A suggestion I just read on Facebook from a very savvy New Yorker–sub the dairy liquid with Silk Nog for that very eggy color. So very smaaaaht!