Once you try this, you’ll be hooked for good.
For the Filling:
3 8 oz packages cream cheese
1 cup sugar
¼ cup granulated sugar
1 tablespoon TorchBearer Sauces #7 Sultry Hot Sauce
½ teaspoon cinnamon
1 tablespoon vanilla
Optional 1 ½ tablespoons of either chocolate sauce
1 ½ cups crushed graham crackers
2 tablespoons sugar
2 tablespoons brown sugar
4 tablespoons melted butter
1 tablespoon TorchBearer Sauces Mango-Papaya Sauce
Pre-heat over to 350 F
In a small mixing bowl, add the Mango-Papaya Sauce, sugar, brown sugar and melted butter, and mix together. Add crushed graham crackers and mix together. Put crust in a spring-form pan and bake crust for 15 minutes.
While crust is baking, cream the cream cheese and sugar, and granulated sugar together. Mix the cream cheese mixture on high speed. Slowly add the eggs to the cream cheese mixture 1 egg at a time.
After all of the eggs have been added, add the vanilla, cinnamon, and #4 Tingly Hot Sauce or #7 Sultry Hot Sauce and continue mixing. If you are using either chocolate sauce or strawberry sauce, mix it in now.
Using a non-stick spray and coat the sides of your spring-form pan and pour fluffy cheesecake batter into pan. If you are using either chocolate sauce or strawberry sauce, you can also swirl it on top before the cheese cake bakes.
Bake at 350 F for an hour. Turn off oven and remove cheesecake after an hour.
Refrigerate, cut and serve when cool.