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16 servings, 1 piece (101 g) each
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The crust can be baked ahead of time. Cool, then store at room temperature up to 24 hours before continuing as directed. Or, prepare the dough for the crust and refrigerate up to 24 hours before pressing onto bottom of springform pan and baking as directed.
Since the cookie dough for the crust is slightly sticky, moisten your fingers with water before using to press dough onto bottom of springform pan.
Enjoy a serving of this rich and indulgent cheesecake on special occasions.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.