Spiced crust cheesecake – Prob spec agent Mitchell

Preheat oven to 300 deg F. 150 deg C.

Combine crumbs sugar, butter ( & spices). press firmly into bottom of a 9" or so springform pan. Refrigerate while mixing other ingredients.

In a large bowl beat cream cheese with a mixer until fluffy. Beat in condensed milk until smooth. Add eggs and lemon juice and/or line juice. Mix well at high speed until batter is somewhat "bubbly" Pour into springform pan.

Bake 50 - 55+ minutes until top of cheesecake separates and lifts slightly above the rest of the cake. You can use a toothpick to see if the center is set if this does not happen. (I will cook it until the top is a very light brown.).

(Optional) Top cheescake with sour cream and bake 5 minutes more. Or if using fruit topping (See last step), skip the sour cream, remove from oven.

When the top reattaches to the top of the main cake, run a knife around the edge of the springform pan to loosen the cake from the edges.

Cool, chill, top with fruit topping.

NOTE: If using un-thickened canned fruit topping, you may have to drain the liquid into a pan with an amount of cornstarch. Put the fruit on top of the cake. Then thicken the liquid by heating it to just boiling, stirring constantly. Then pour thickened liquid on top of fruit.