How To make Crisp Jalepeno Cheesecake

CRUST:

1 pk Graham crackers; powdered
4 tb Butter
1/8 c Brown sugar

CHEESECAKE:

32 oz Cream cheese
1/8 c Brown sugar
3/4 c Sugar
1 1/8 c Sour cream
1/4 c Flour
1 ts Vanila
4 Eggs; large
1/4 ts Ginger
1/4 ts Cinnamon
3 Jalepenos; medium size

TOPPING:

1/2 c Sour cream
1/8 c Sugar
2 Eggs; large
Combine all crust ingredients; press into the bottom of a 10 inch spring form pan; bake for 10 minutes at 350f; cool Beat the cream cheese and sour cream until smooth; add all other cheese cake ingredients slowly, beating after each addition until smooth; pour onto crust; bake 1 hour at 225f. Combine all topping ingredients; whip to a froth; pour over cheesecake; bake 15 minutes at 300f. Cool slowly; chill before serving Garnish with whipped topping or fruit as desired. NOTE: It is supposed to be a little mushy when done rather than solid like most cheesecakes, however if you prefer a "normal" cheesecake raise the temp about 25 degrees and cook a little longer. The original recipe called for serving warmed (nuked), I like it chilled with "Union Grill Strawberry Sauce" on top