1杯碎消化餅 1 cup graham cracker crumbs

　　1/4杯碎合桃 1/4 cup finely chopped walnuts

　　三湯匙黑糖 3 tablespoons brown sugar

　　一湯匙玉桂粉 1 tablespoon ground cinnamon

　　半杯肉豆寇粉 1/2 teaspoon ground nutmeg

　　五湯匙溶牛油 5 tablespoons butter, melted

　　三包八安士軟忌簾芝士 3 (8 ounce) packages cream cheese

　　一杯白糖 1 cup white sugar

　　一杯酸忌簾1 cup sour cream

　　一杯濃稠忌簾 1 cup heavy cream

　　三湯匙麵粉 3 tablespoons all-purpose flour

　　一湯匙溫尼拿香精 1 tablespoon vanilla extract

　　三隻大蛋 3 eggs

　　1、預熱焗爐華氏350度 Preheat oven to 350 degrees F (175 degrees C).

　　2、先將消化餅混合碎合桃，黑糖，玉桂粉，肉豆寇粉，溶牛油。舖在九吋濶焗盤底，焗大概十分鐘。放一旁待涼透，備用。In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.

　　3、將軟忌簾芝士及白糖混合至全軟身。混入酸忌簾及濃稠忌簾，再加麵粉及溫尼拿香精，之後逐隻蛋加入，完全混合成糊狀。倒進己涼透餅底。In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust.

　　4、焗大概六十分鐘至中心成型。進冰箱冰六小時至一夜，便可食。Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.