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Never fail cheesecake

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Description Edit

Ingredients Edit

Directions Edit

  1. Crush cookies with a rolling pin or Régab bottle. Add cinnamon to taste. Melt butter and add to crumbs. Pat crumbs into bottom and sides of pie tin. You can save a few tablespoons to garnish the top.
  2. Mash KIRI in a large bowl. Add beaten eggs. Mix. When it reaches uniform consistency, add Sugar. Mix. (No need to eliminate all lumps; baking will do that.) Add vanilla. Pour filling into crust. Sprinkle remaining crumbs on top. Bake in 350 °F (180 °C) oven for about 30 minutes. Cool and refrigerate until serving.

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