I ADAPTED JUNIOR’S RECIPE TO MAKE A CRUSTLESS AND GLUTEN FREE VERSION.
Cream Cheese Filling
4 (8 ounce) packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 large eggs
3/4 cup heavy whipping cream
I LIGHTLY BUTTERED AND 8 1/2 INCH SPRINGFORM. WRAP IT IN FOIL AND PLACE IN A LARGER PAN FOR A WATER BATH. ONCE READY TO BAKE, FILL THE PAN WITH HOT WATER SO IT COMES 1 INCH UP THE SIDES OF THE PAN.
BEAT 1 PACK OF CREAM CHEESE WITH 1/3 SUGAR & CORNSTARCH ON LOW 3 MINS. ADD THE REST OF THE CREAM CHEESE AND BLEND. TURN MIXER TO HIGH AND ADD THE REST OF THE SUGAR. ON MEDIUM, ADD THE EGGS, VANILLA AND HEAVY CREAM AND COMBINE JUST UNTIL BLENDED. BAKE 60-75 MINUTES AT 350. MINE TOOK 75MINS. COOL AND THEN FREEZE FOR HOURS OR OVERNIGHT.
SLICE UP CHEESECAKE AND CUT INTO SQUARE SHAPES. MELT HERSHEY BARS OR DARK CHOCOLATE CHIPS AND DIP FROZEN CHEESECAKE BITES…..REFREEZE UNTIL SERVING TIME!
