Tootsie Roll Cheesecake

• Time 120 minutes
• Serves 16

Ingredients

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• 1-1/2 Cups graham cracker crumbs
• 1-1/2 Cups white granulated sugar, divided
• 1/4 Cup cream cheese, softened
• 6 eggs
• 2 lb. cream cheese, softened
• 1 Cup dairy sour cream
• juice of 1 lemon
• 1 teaspoon vanilla
• 8 oz. Tootsie Rolls
• 1/3 Cup whipping cream

How to make it

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• Preheat oven to 300 degrees F.
• Combine graham cracker crumbs, 1/4 cup of the sugar, and the butter. Mix well
• Lightly butter a 10 inch round 2 inch deep cake pan.
• DON'T USE A SPRINGFORM PAN AS THE BATTER IS TOO THIN!!
• Press crumb mixture evenly into bottom of pan.
• Beat cream cheese with remaining 1 1/4 cups sugar until smooth, scraping sides of bowl often.
• Add eggs one at a time, beating well after each addition.
• Add sour cream, lemon juice and vanilla, beating well until smooth.
• Melt Tootsie Rolls in top of a double boiler.
• Stir in cream, then add to cream cheese mixture mixing well
• Pour over crust.
• Place cake pan in another large deep pan.
• POUR WATER AROUND CAKE PAN TO A DEPTH OF ABOUT 1 1/2 INCHES.
• Bake in a 300 degree F oven for about 2 hours or until center is set and a toothpick inserted in center comes out clean.
• Cool, then chill several hours or overnight.
• TRICKY PART
• To remove from pan, heat outside of pan slightly and cake will drop out. Invert onto serving platter
• Makes 16 servings