> This is our all-time favorite...
>
> Regards,
> Tracy R.
>
>
> Montana's Mom's Dynamite Cheesecake
>
> ----CRUST----
> 16 each graham crackers; crushed
> 4 tablespoons butter
> 1 tablespoon honey
> 1 tablespoon flour
> ----FILLING----
> 16 ounces cream cheese
> 1/3 cup sugar
> 4 large eggs
> 1 teaspoon vanilla
> 1 large lemon, juice and grated rind; yellow part only
> ----TOPPING----
> 1 pint sour cream
> 1/2 cup sugar
> 1 teaspoon vanilla
>
> Crust: Mush up with fingers and press firmly into bottom of springform
> pan.
>
> Filling: Blend until smooth and creamy. Pour on top of crust and bake
> for 25 minutes (or until set) at 375 degrees. Cool.
>
> Topping: Blend. Pour on top of cooled filling and bake at 375 degrees
> for 5 to 8 minutes.
>
> A MUST: Cheesecake must set in refrigerator for at least 12 hours
> before it will be firm enough to slice well. If you get impatient and
> cut it before it's completely set, the top will be runny.
>
> BTW, this is the *best* cheesecake in the world, bar none!
>
> Tracy's Notes: Ms. Katzen does not lie. This is the absolute best.
>
> Source: _The Moosewood Cookbook_ by Mollie Katzen

I checked out from the library a new Moosewood cookbook "Simple Suppers."
Looks very good. Good enough to buy -- although I think I own all the
Moosewood/Mollie/etc. books and haven't opened them in some time now.
I used to watch her programs faithfully a long time ago; I know that little
boy of hers must be a family man by now. I like her 'simple' recipes.

Did you bake this recipe yet? It seems different to put the cooled
cheesecake back in at 375º, doesn't it. Wondering.
Dee Dee