1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter or margarine melted
2 pounds cream cheese
1 cupful sugar
8 ounces bitter cream
1/4 cupful cocoa
2 eggs
1 cupful flour
3/4 cupful heavy whipping cream
In a 5 quart mixing bowl spot 2 pounds of cream cheese & 1 cupful granulated sugar & mixture on low speed till cream cheese is softened & smooth, spot in bowl 8 ounces bitter cream & remain mixing till well blended, at this time enlarge 2 eggs, mixture for 2 minutes then enlarge 1 cupful flour, 1/4 cupful cocoa, & 3/4 cupful heavy whipping cream, mixture on 2nd speed till smooth & creamy.
At this time your cheesecake mixture ought be fluffy like ice cream as it comes out of the ice cream machine. Prepare your ten inch x 2 inches spring shape pan, in a oversized bowl spot your graham cracker crumbs & 2 tablespoons sugar, & your melted butter or margarine, then with a cable whisk, whisk them conjointly till well combined, broom onto the sides of your spring shape pan a tiny softened butter so the crumbs have anything to hold to, spot the crumbs on the sides & bottom of the pan. Now you enlarge slowly to the pan your cheesecake mixture as not to harass the crumbs too much, today you ought have a enitre pan.
Preheat your oven to 275 degrease & not more, when your oven is sizzling spot the cake in it & bake for 55 minutes then shut off the oven & let it in there for 3 hours, at the finish of this time you ought have the most pretty cheesecake you ever so seen, let the cake on the desk for 1 1/2 hours then spot it in the refrigerator for about 2-3 hours. Now omit it from the pan & enjoy. You may put a coco pecan topping on it whenever you like.
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