| 1 | Line edges of 3 springform cake pans with wax (or parchment) paper. |
| 2 | Press graham cracker crust into bottom. |
| 3 | Set aside. |
| 4 | Cream cheese until fluffy. |
| 5 | Add sugar and beat until dissolved. |
| 6 | Add eggs slowly then add remaining ingredients in order and mix until combined. |
| 7 | Pour into pans and bake at 250f for 30 minutes; reduce to 200f for 2-2 ?hours. |
| 8 | Make sure to rotate cakes in oven for even baking at the halfway point. |
| 9 | Cakes are ready when you tap the sides and they wiggle like jello. |
| 10 | A properly cooked cake should be perfectly level across the top. |
| 11 | If it has sunk in, it"s over cooked. |
| 12 | Yields 3 regular cheesecakes or 4 mousse topped cheesecakes. |
| 13 | Stolen from the "confidential" recipe manual of moxie"s restaurants. |
| 14 | This is the same recipe used by the cheesecake cafe, which used to be owned by moxie"s. |
