Surprise Happy Ending Cheesecake - here's the recipe, Gizmo

[seemore]

This was featured on an episode of Emeril Live a few years ago, and you can find it on the Food Network website as well.

Crust:
4 T melted butter
1/2 C graham cracker crumbs

Candied Jalapenos:
10 red jalapenos, thinly sliced
1 C sugar
1 C water

Cheesecake Batter:
2 lbs cream cheese, softened
1 1/4 C superfine sugar
2 large eggs
2 large egg yolks
2 t  pure vanilla extract
1/2 C heavy cream
1/4 C sour cream
1 small lemon, zested

Preheat the oven to 325 degrees F.

For the crust:  Butter the bottom of a 9-inch spring form pan with some of the melted butter.  In a small bowl, toss the remaining butter with the graham cracker crumbs.  Sprinkle the bottom of the pan with the crumbs.  Wrap the outside and bottom of the pan in a large piece of foil.  (This is to prevent water from seeping through during the baking).

For the candied jalapenos:  In a small saucepan, combine jalapenos, sugar and water.  Simmer until jalapenos are softened, about 20 minutes.  Drain, reserving the jalapenos and syrup separately.  Cover the crust with the drained jalapenos.  Set aside.

For the cheesecake batter:  In the bowl of an electric mixer fitted with the paddle attachment, beat the cheese with the sugar until light and smooth.  Add the eggs one at a time, scraping down the bowl between additions.  Add remaining ingredients, including the reserved syrup, and mix until completely combined.  Pour batter over jalapenos.

Place pan inside a roasting pan.  Add hot water to come halfway up the sides of the spring form pan.  Bake until cheesecake is just set, but still a little wobbly in the center, about 1 hour.  Cool and refrigerate until completely set, at least several hours, up to overnight.

[Gizmo]

Thanks Seemore,
Will have to try this one out real soon.  Candied Jalapenos....Yummm
Doesn't sound like over working the cream cheese is a problem on this one.   

I just remembered that we started using Parchment paper in the bottow of the spring form to make the cheese cake release from the bottow of the pan.  Works great.