8-ounce cream cheddar
5 large eggs
1 containers sugar
4 teaspoons vanilla concentrate
1 prebaked Ginger Graham Cracker Crust
1 container cream
Make the Ginger Graham Cracker Crust.
Preheat stove to 350° F.
In a huge blending dish, beat the cream cheddar until smooth, and beat in the eggs each one in turn.Include 1 mug of the sugar and 1 teaspoon of the vanilla and blend well.
Heat until set, 60 minutes. Whisk together the remaining sugar and vanilla. Spill the mixture over the cheesecake, spreading it to the edge. Prepare 8 minutes.
Cool overnight before serving