Categories: Cheesecakes 
      Yield: 6 servings 
  
  1 1/2 pk GRAHAM CRACKERS, crushed (or             -bowl and 
           -1 package                               Microwave for 2 minutes on 
           GRAHAM CRACKERS and 1/2 cup              -high) 
           -PEANUTS,                           1 c  SUGAR 
           Chopped)                            5    JUMBO EGGS, REMOVE FROM 
    1/3 c  SUGAR                                    -SHELL and warm in 
      5 tb BUTTER, melted                           Microwave for 25 seconds. 
           Mix and pat into 10"              1/2 c  WHIPPING CREAM (unwhipped) 
           -springform pan (bottom and       1/4 c  CORNSTARCH 
           -up sides).                         1 ts VANILLA 
           CAKE                              1/2 c  PEANUTS, chopped 
     32 oz CREAM CHEESE (good quality),      1/2 c  CHOCOLATE SAUCE/HOT FUDGE 
           -remove from                             -SAUCE 
           Package, place into pyrex       
  
  ** ** 
   
  ** ** Beat the cheese until light. Add sugar and beat again. Add eggs, one 
  at a time, beating after each. Add cream, cornstarch, vanilla and mix well. 
  Stir in nuts (optional). 
   
  Pour into prepared pan. Drop sauce in spoonful at a time and swirl with a 
  knife. 
   
  Bake at 350-degrees for 1 hour or so with a pan of water at the bottom of 
  the oven to keep the humidity high. Cake is done when edges are firm but 
  middle is still somewhat soft. When possible let the cake cool in the oven 
  with the door ajar but run a knife around the edge of the cake to loosen 
  from pan BEFORE it cools or it will crack down the middle. 
   
  Cool several ours or overnight. Top with more fudge sauce and peanuts. 
  Enjoy. This one is rich so be prepared!