Cinnamon Crust Cheesecake

I don't have a clue why this came to me...

Wait. Yes I do.

THIS:

These were open on my counter.... OPEN... which means the humidity made them stale. My bad for letting someone open them and then tuck them away, but...

From this error of our ways!!!!

Has sprung forth a great invention:

Cinnamon Cookie Crust:

Rated: Easy Peasy

Take one package of Cinnamon Roll cookies.

Crush in blender.

Add 3 Tablespoons melted butter.

Press into glass pan. (I used a pretty red ceramic pie pan because it looked CHEERFUL!!!)

Cheesy Goodness Filling:

3 8 ounce packages of Cream Cheese
1 1/3 cup sugar
2 teaspoons vanilla
3 egg yolks
1 whole egg (minus the shell, let's not get too crazy here!)
1/4 cup flour

Mix softened cream cheese with sugar. Blend lightly on low. Add vanilla, egg yolks, egg and flour. Blend lightly again. You don't want to whip or beat too much air into cheesecake batter.

Pour into pan with cinnamony-marvelous crust.  Bake at 450° for ten minutes. (The high temp sets the filling and crust together.) Then reduce oven temp to 250 degrees for about an hour. When done, cheesecake should look golden around edges and pale gold and "set" (not jiggly) in center.

(Okay, had to show you where future eggs will be coming from! These are the baby chicks in their new outdoor bi-level apartment!!!! Air conditioning provided by wind... Rain protection courtesy of old dog airline kennel... Heat and light? God!!! )

We now return you to our regularly scheduled cheesecake blog.

The crust will look dark because the cinnamon cookies are dark, they're Cinnabon cookies... but oh, so delicious!

You will thank me for this. You might sing my praises. You will smile happily when contemplating and consuming.

And one Jeter pic before we call it a day here at the Cafe!!!

He needs a Yankees bandana!!!