New York cheesecake, with crusty twist.

 Pretty standard ingredients for a cheesecake I'd think. Except the Vanilla Wafers, now what could those be for?

 If your cheesecake goes over 160 internal temperature it will crack, I'm thinking I'll need to try a new cooking method. Anyways, this one came out with a custardy texture, and quite a bit fluffier than most cheesecakes I've made.

 Look at those sides, beautifully browned, and wait... Are those nilla' wafers in my crust?













Here we can see the lighter fluffier texture earlier mentioned. The nilla' wafers made an excellent crust, if anything I would have used a few more towards the middle as it went a little thin.








Next up is Irish Soda Bread.