Root Beer Cheesecake1 and 1/2 cups shortbread cookie crumbs 2 tablespoons melted butter 4 (8 ounce) packages cream cheese, softened 1 cup granulated sugar 1 teaspoon vanilla 4 eggs 1 and 1/2 teaspoons root beer extract 1 and 1/2 cups whipping cream 1/2 plus 2 tablespoons powdered sugar Directions: Preheat oven to 350 degrees. Stir together crumbs and butter then press into the bottom of a 9-inch spring form pan that has been sprayed with non stick cooking spray. Set aside. Beat cream cheese, granulated sugar and vanilla with an electric mixer at medium speed until well blended. Add eggs one at a time and beat until blended. Spoon 1 and 1/4 cups batter to a small bowl and stir in the root beer extract. Spoon half of the plain cream cheese mixture into crust then spoon half of the root beer mixture over cream cheese mixture. Repeat the layers. Swirl with a knife to create marbled effect. Bake for 45 to 50 minutes at 350 degrees or until center is almost set. Loosen cake from rim of pan by running a sharp knife around the edges but leaving the rim in place. Cool to room temperature then refrigerate. Beat whipping cream in a large bowl with electric mixer at high speed until thickened. (Use a chilled bowl and beaters for best results). Add the powdered sugar and beat at high speed until stiff peaks form. Spread over cheesecake and refrigerate until ready to serve. Serves 12.
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