用料：
- 1杯碎消化饼 crumbs 1 cup graham cracker
- 1/4杯碎合桃 1/4 cup finely chopped walnuts
- 三汤匙黑糖 3 tablespoons brown sugar
- 一汤匙玉桂粉 1 tablespoon ground cinnamon
- 半杯肉豆寇粉 1/2 teaspoon ground nutmeg
- 五汤匙溶牛油 5 tablespoons butter, melted
- 三包八安士软忌廉芝士 3 8 ounce packages cream cheese
- 一杯白糖 1 cup white sugar
- 一杯酸忌廉 1 cup sour cream
- 一杯浓稠忌廉 1 cup heavy cream
- 三汤匙面粉 3 tablespoons all-purpose flour
- 一汤匙温尼拿香精 1 tablespoon vanilla extract
- 三只大蛋 3 eggs
小贴士：
这份量今次分开两份,焗焙时间大概30-40分钟。
做法：
- 1. 预热焗炉华氏350度 Preheat oven to 350 degrees F (175 degrees C).
- 2. 先将消化饼混合碎合桃，黑糖，玉桂粉，肉豆寇粉，溶牛油。舖在九吋濶焗盘底，焗大概十分钟。放一旁待凉透，备用。In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
- 3. 将软忌廉芝士及白糖混合至全软身。混入酸忌廉及浓稠忌廉，再加面粉及温尼拿香精，之后逐只蛋加入，完全混合成煳状。倒进己凉透饼底。In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust.
- 4. 焗大概六十分钟至中心成型。进冰箱冰六小时至一夜，便可食。Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.