Classic Cheesecake

Ingredients

6   whole graham crackers

1⁄2  cup  walnuts, toasted

11⁄8  cups  granulated sugar, divided

2  tbsp  butter, melted

1  tbsp  water

4  large  eggs

1  tsp  vanilla extract

4  (8 oz) pkgs  Neufchâtel cheese

INSTRUCTIONS

Preheat oven to 325°F.

Add graham crackers and walnuts to WildSide+ jar. Secure lid and press "Pulse" 16–20 times or until crackers and walnuts are ground to fine crumbs. Remove lid and stir. Add 2 tbsp (or ⅛ cup) sugar, butter, and water. Secure lid and pulse 3–5 times. Press crust onto bottom of 9-inch springform pan.

Add eggs, vanilla, Neufchâtel cheese, and remaining sugar to clean WildSide jar. Secure lid and select "Batter" or blend on Medium Low (speed 3 or 4) for 30 seconds. Pour mixture over crust. Bake for 55 minutes or until center is almost set. Cool; loosen cake from rim of pan. Refrigerate for 4 hours before serving.

Note: For more-even baking and to prevent cracking or sinking, consider baking cheesecake in water bath for 65–75 minutes or until center is almost set.