Among cookbooks and sheaves of pages torn from culinary magazines, my mom keeps a few boxes stuffed with recipes — Rolodex-style, written in a cramped hand on yellowed index cards. These boxes are where you will find the very best recipes, the ones she tried at a party or family gathering and just HAD to have. This basic cheesecake recipe is from one of those boxes, and it truly is the very best cheesecake I have ever eaten.
Of course, I can’t leave well enough alone, so I had to add my own touches…namely replacing the graham cracker crust with Biscoff cookies (there is no better crust than a Biscoff crust!).
I also had four pounds of fresh, ripe cherries from the farmer’s market, so I whipped up a Cherry Bourbon sauce to go on top. It’s a rich, tart, slightly boozy burgundy sauce that is the perfect counterpoint to this creamy basic cheesecake. Enjoy!