Barbeque Basque Cheesecake

Going Step by Step

1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted cannabutter. Mix well until the crumbs are evenly coated.
3. Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer. Set aside.
4. In a separate bowl, beat the cream cheese and sugar together until smooth and creamy.
5. Add the eggs, one at a time, beating well after each addition.
6. Mix in the sour cream, vanilla extract, flour, and salt until well combined.
7. Pour the cream cheese mixture over the prepared crust in the springform pan.
8. Using a spoon, drizzle the barbeque sauce over the surface of the cheesecake in a decorative pattern.
9. Place the springform pan on a baking sheet and bake in the preheated oven for 1 hour, or until the center is set and the edges are lightly golden.
10. 10. Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes.
11. 11. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
12. 12. Once chilled, carefully remove the sides of the springform pan.
13. 13. Garnish with fresh berries, if desired, and serve chilled.
14. Give it a try and enjoy!