Todd’s Cheesecake

I love cheesecake, and this is my favorite recipe for it. It goes well with last months balsamic berries.

1 1/2 cups ground crumbs from chocolate hazelnut biscotti. This is not the kind that has chocolate melted on top of it.
6 tablespoons (3/4 stick) unsalted butter, melted
2 pounds cream cheese, room temperature
1/4 cup whipping cream
2 1/2 tablespoons sour cream.
1 3/4 cups sugar
2 large eggs

Tightly wrap outside of 9-inch-diameter spring form pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil.

Mix biscotti crumbs and butter in a bowl.

Press mixture evenly onto bottom (not sides) of prepared pan.
Chill 30 minutes.
Preheat oven to 350°F.

Using an electric mixer, beat cream cheese, sour cream, whipping cream and sugar in large bowl until smooth.

Add eggs 1 at a time; beat just until blended.

Spread cheese mixture evenly over crust in pan.

Place spring form pan in large roasting pan.

Pour enough hot water into roasting pan to come halfway up sides of spring form pan.

Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes.

Transfer cake to a cooling rack; cool 1 hour.

Chill overnight. (Cake can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.)