I am a huge fan of cheesecake. It’s one of those sinful pleasures I love to enjoy while on vacation. I’m obviously NOT on vacation, but with the April snow and cold temperatures, I decided to take a vacation in my kitchen and cook me a sinful cheesecake. The only complicated task about making a cheesecake is waiting 24 hours to eat it. If you do not have the patience, or the willpower, then please choose another recipe! However, if you can wait until tomorrow, you will LOVE this cheesecake. You can make it with the traditional graham cracker crust, or use something differently. Today, I used blonde oreo cookies, but it is really good with lemon cookies or even just a butter shortbread cookie. I topped it with a simple raspberry sauce made with thawed raspberries and sugar (one bag frozen to 1/2 cup sugar) and then I made real whipping cream of course (pint of whipping cream, whipped until soft peaks form, add 1/2 cup sugar and 1 tsp. vanilla). TIPS: over-mixing, over-baking and cooling too quickly will cause the cheesecake to crack. So, with this recipe, wrap the bottom of your springform pan double layer of tinfoil. Pour boiling water into a cookie sheet and set cheesecake on top. Bake at 350 for 60 minutes. It will not look done. Don’t worry about it. Just turn off the oven and let it sit there for 4-6 hours. Also, make sure to grease the pan, because as the cheesecake cools, it will pull away from the side and if you didn’t grease the pan, this could cause cracking as well. I actually made mine at 9:00 at night and I let it sit until I got up at 5:00 in the morning. Then, transfer to the fridge and do not eat until that night. You won’t be disappointed. Yum! I already want to make it again.