On another note, Christmas this year was great.  I loved everything I received, but was especially excited to see new pots and pans, coffee mugs, springform pans, an electric griddle and fondue pot!  It was only a matter of time before everything was to be used.

I love Martha Stewart’s Baking Handbook.  It’s one of my essential books.  I decided to try out one of the cheesecake recipes, even though I am not the biggest fan of cheesecake.  I think I was more excited to use the springform pans.  Either way, I knew my boyfriend would be pleased.  I chose to go with Martha’s New York-Style Cheesecake.  The best part for me, was the crust.  The recipe was taken from her Chocolate Wafer Sandwich Cookies.  What’s not to like? This cookie-like chocolate crust is one I am going to use in recipes to come.

Chocolate Wafer Sandwich Cookies
From Martha Stewart’s Baking Handbook
*Use 1/2 of this recipe for a 10-inch cheesecake

• 1 1/4 cups all-purpose flour, plus more for dusting
• 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, room temperature
• 2/3 cup packed light-brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

In large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes.  Add the egg and vanilla; beat to combine.  With mixer on low speed, add flour mixture, and beat to combine, scraping down the sides of the bowl as needed.

New York-Style Cheesecake
Makes one 10-inch cake (bigger than I originally thought).

• Unsalted butter, room temperature for pans
• 1/2 recipe Chocolate Wafer Sandwich Cookie dough recipe
• 3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
• 2 1/4 cups sugar
• 1/2 cup all-purpose flour
• 1 cup sour cream, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 5 large eggs

Preheat the oven to 350˚F.  Butter the sides of a 10-inch springform pan.  Press the dough into the bottom of the pan, patting it into an even layer.  Wrap exterior of pan (including base) in a double layer of foil.  Freeze the dough in the pan, about 15 minutes.

Place pan on a baking sheet.  Bake until the crust is firm to the touch, 12 to 15 minutes.  Transfer pan to a wire rack to cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.  In a large bowl, whisk together sugar and flour.  With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth.  Add sour cream and vanilla; mix until smooth.  Add eggs, one at a time, beating until just combined; do not overmix.

Pour cream cheese filling into the prepared pan.  Set pan inside a large, shallow roasting pan.  Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.  Bake 45 minutes; reduce oven temperature to 325˚F.  Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more.  Turn off oven; leave cake in oven with the door slightly ajar, 1 hour.  Transfer pan to a wire rack; let cake cool completely.  Refrigerate, uncovered, at least 6 hours or overnight.  Before unfolding, run knife around edge of cake.

Since this made a large amount, I shared with my boyfriend’s co-workers.  I recommend serving with fresh fruit or homemade caramel sauce.  Mmmm.  Enjoy!