MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tin Roof Cheesecake
 Categories: Desserts, Cheesecake, Nuts
      Yield: 9 Servings
 
  1 1/2 pk Graham crackers; crushed
           +=OR=+
      1 pk Graham crackers
           +=AND=+
    1/2 c  Peanuts; chopped
    1/3 c  Sugar
      5 tb Butter; melted

MMMMM----------------------------CAKE---------------------------------
     32 oz Cream cheese; nuked for 2
           - minutes in safe bowl
      1 c  Sugar
      5    Jumbo eggs, cracked, warmed
           - in microwave for 25 sec
           - in safe bowl
    1/2 c  Whipping cream
    1/4 c  Corn starch
      1 ts Vanilla
    1/2 c  Peanuts; chopped
    1/2 c  Chocolate or hot fudge
           - sauce
 
  Beat the cheese until light. Add sugar and beat again. Add eggs, one
  at a time, beating after each. Add cream, corn starch, vanilla and
  mix well. Stir in nuts.
  
  Pour into prepared pan and crust. Drop sauce in spoonful at a time and
  swirl with a knife.
  
  Bake at 350-degrees for 1 hour or so with a pan of water at the
  bottom of the oven to keep the humidity high. Cake is done when edges
  are firm but middle is still somewhat soft. When possible let the
  cake cool in the oven with the door ajar but run a knife around the
  edge of the cake to loosen from pan BEFORE it cools or it will crack
  down the middle.
  
  Cool several ours or overnight. Top with more fudge sauce and peanuts.
  Enjoy.
  
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