Excellent Classic Cheesecake

For the crust

2 cups graham cracker crumbs

3 tbsp. sugar

1/2 c melted butter

Spray pan with non-stick cooking spray. Mix crumbs, sugar, and sugar. Reserve a quarter cup for garnish. Press into spring form pan and place in freezer while you make the filling. Or bake at 325 degrees for 10 minutes. 

Filling

5 pkg (8 oz) each cream cheese, softened

2 tbsp cornstarch

1 cup sugar

1 tbsp vanilla

1 cup sour cream

4 eggs

Preheat oven to 325 degrees. 

Do not over beat. Mix cream cheese, sugar, cornstarch, and vanilla until well blended. Add sour cream, mix well add eggs, one at a time, mixing on low speed after each addition. Pour over crust. 

To prevent cheesecake from cracking place a pan of water on bottom of rack while cheesecake bakes. 

Bake one hour and 10 minutes or until center is almost set. No peeking. Do not insert a knife. This will cause cracking. Loosen sides of cheesecake immediately and cool before removing rim on a wire rack.  Refrigerate 4 hours or overnight. 

Chicken Debbie with Mushroom Sauce

Chicken breasts pounded thin

Brush with olive oil and salt and pepper

Spread whole fat chive and onion cream cheese over the chicken

Roll up and secure with toothpicks

Have three pans ready. One with flour and salt and pepper; one with a egg beaten with a splash of water; and one with bread crumbs, parsley and salt and pepper. 

Dredge the chicken in flour, egg, and breadcrumbs. 

Brown the chicken in hot oil until golden brown on all sides. 

Bake in 325 degree oven uncovered for about 20 minutes. Turn oven up to 350 degrees for 10-15 minutes. Take out of oven and let rest. Remove toothpicks and cover in mushroom gravy. 

Mushroom Gravy

Olive oil and butter warmed in pan

Add sliced mushrooms and brown, then add salt and pepper

Add grated garlic

Wine, about 1/4 cup

Chicken stock reduce liquid and add some milk or half and half, lots of Parmesan cheese, 1/2 tsp thyme. 

Take juice out and add wondra flour to thicken. Pour back into pan until thickened.