DIRECTIONS

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Preheat oven to 350 degrees.

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To prepare crust: In a large bowl mix the graham cracker crumbs and salted butter together evenly. Press the mixture into the bottom and up the sides of a springform pan or a pie pan whose inside top dimension is at least 9". 

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To prepare filling: In a large bowl with an electric mixer, beat cream cheese until smooth. Blend in sugar and sour cream. Add the eggs and Golden Tango Cream and mix until smooth.

 

Pour filling into crust. Smooth filling top with spatula.

Bake for 30 – 40 minutes. Turn oven off and leave cheesecake in oven for 1 hour to set.  Remove from oven and cool to room temperature. Chill in refrigerator for 3-4 hours.

 

Tip: When baking the cheesecake, I always put a pan containing approximately 1 inch of water under the pan containing the cheesecake to prevent cracking.