Cheesecake

I must admit I never make cheesecake, my kids don't eat it and the mister prefers chocolate, chocolate, chocolate, (BORING) but I had this recipe printed a few weeks ago and I finally got around to making it. This cheesecake is so delicious. It is so light and fluffy, and with a subtle hint of almond flavoring, it was just divine.
Oh and the crust is made up of fudge stripe cookies. H E L L O!  The only thing I will do next time is spray the bottom of my spring form pan,(I forgot this step) the crust stuck on pretty good, nothing a sharp knife and a little elbow grease couldn't fix.

Recipe by Pam Buller

Crust
24 fudge stripe cookies
1/4 cup sugar
1/4 cup melted butter

melt butter in microwave and let cool, slightly. Put cookies in a large ziploc bag and use a rolling pin to crush them into fine bits. Add butter and sugar right into bag and mix well.

Spray the inside of your Spring form pan with non stick spray. Press the crust into the bottom of the pan.

Cake
4 pkgs cream cheese room temperature (it's very important the cheese is at room temp or it will not whip up smooth and you will have tiny lumps.) You can put it in the microwave for 1-2 minutes if your in a hurry. I would not use fat free cream cheese, it changes the texture.
Scrape the softened cream cheese into a mixer fitted with the paddle attachment. Mix on medium speed, add 4 eggs one at a time turn mixer on high and mix for 4-5 minutes, scraping down the bowl as needed. Add 1 small tub of cream cheese (8 ounces)
3/4 cup granulated sugar
3/4 cup powdered sugar
1 tsp vanilla extract
1 tsp almond extract

Keep mixing until all combined and the batter is very smooth.
Bake at 350 degrees for 45-50 minuted. Leave in the pan and let it sit on the counter for about an hour, then cover and refrigerate overnight. Before serving, use a sharp knife and slide it ll around the edge of the pan before releasing the spring form. Top with fresh whipped cream.

whipped cream
1 cup heavy cream
1/2-3/4 cup powdered sugar
1 tsp vanilla

Using a stand mixer with the whisk attachment beat the cream on high until it starts to thicken, slowly add the sugar and vanilla, continue mixing until it is the consistency of cool whip.