Christmas Cheesecake

1. In a 5 quart mixing bowl, place 2 pounds of cream cheese and 1 cup granulated sugar and mix on low speed until cream cheese is softened and smooth.
2. Add 8 ounces sour cream and continue mixing until well blended.
3. Add 2 eggs and mix for 2 minutes
4. Add 1 cup flour and 3/4 cup heavy whipping cream
5. Mix on second speed until your cheesecake batter is smooth and creamy. At this time your cheesecake mixture should be fluffy like ice cream as it comes out of the ice cream machine.
6. Fold together and add the candied fruit, raisins, walnuts, pineapple and chocolate chips.
7. Prepare your 10 inch x 2 inches spring form pan.

Crust

1. In a large bowl, combine graham cracker crumbs, 2 tablespoons sugar and melted butter or margarine.
2. Whisk ingredients together with a wire whisk until well combined
3. Brush the sides of a spring form pan with a little softened butter and then place the crumbs on the sides and bottom of the pan. The crumbs should stick to the butter.
4. Slowly pour cheesecake mix into the crust. Try not to disturb the crumbs too much. The pan will be full.
5. The total weight of the cheesecake with the crumbs on the sides should be 5 to 5-1/4 pounds.
6. If you have batter leftover – just chill it, put some whip cream on it and enjoy.
7. Preheat your oven to 275 degrees.
8. Place the cheesecake in the oven when it is hot and bake for 55 minutes.
9. Shut off the oven and let the cheesecake sit in the oven for an additional 3 hours.
10. Remove the cheesecake from the oven and place it on your counter or table for 1 1/2 hours.
11. Once the cheesecake has completely cooled at room temperature, place it in the refrigerator for about 2-3 hours.
12. Serve cold