Chestnut Cheesecake

• CRUST
• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter
• FILLING
• 3 (225 g) packages cream, cheesem softened
• 1/4 cup all-purpose flour
• 1 cup sweetened chestnut puree or 1 cup sweetened chestnut puree, with vanilla*
• 4 eggs
• 1 (300 ml) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon imitation brandy extract or 1/2 teaspoon rum extract
• CHESTNUT SAUCE
• 1/3 cup sweetened chestnut puree
• 2 tablespoons water
• 3 drops imitation rum or 3 drops brandy

1. CRUST:.
2. Combine graham crumbs and butter in small bowl, Press firmly onto bottom of 9-inch nonstick springform pan. Bake in preheated 400F oven for 7 minutes. Reduce heat to 275u0b0F.
3. FILLING:.
4. Beat cream cheese with electric mixer on medium speed until light and fluffy. Add flour and mix well. On low speed, add remaining ingredients in order, mixing after each addition, just until blended.
5. Assemble and bake. Pour batter into prepared pan and bake in oven until center is almost set about 50-60 mintues. Cool completely in pan on wire rack. Chill 4 hours or overnight.
6. CHESTNUT SAUCE:
7. Stir all topping ingredients together. Thin with additional water if needed. Keep refrigerated. Before serving, bring topping to room temperature or heat gently in mocrowave just until warm (not boiling).
8. TO SERVE:.
9. Top chestnut cheesecake slices with dollops of whipped cream and chopped fresh berries. Drizzle with Chestnut sauce.
10. *Sweetened Chestnut puree is sold in cans , often in the baking section, or the specialty foods section.

graham cracker crumbs, unsalted butter, filling, cream, flour, chestnut puree, eggs, condensed milk, vanilla, brandy, chestnut, chestnut puree, water, rum

Taken from www.food.com/recipe/chestnut-cheesecake-344200 (may not work)