Well, I would say it's that I have a reputation to uphold. And I wanted to please my colleagues at the holiday party. My husband would say I've just lost my mind, and he's probably right.

Since Dahlink heard about the cheesecake and asked for the recipe, I'm happy to oblige. I do love this recipe, because it turns out a crack-free cheesecake with a lovely texture without the hassle of a water bath. It's from the book that also gave us Perfect Brownies months ago.

I didn't think to take a picture before it was devoured, which is too bad, because it's also very pretty -- especially with the addition of the chocolate, easily shaved over the top with a vegetable peeler.

Serves 12

Crust:

1 1/2 cups graham cracker crumbs 

1/2 cup yellow cornmeal, preferable stone-ground

2 tablespoons sugar

6 tablespoons unsalted butter, melted

Filling:

1/12 pounds cream cheese, at room temperature

8 tablespoons unsalted butter, softened

1 1/4 cups lightly packed light brown sugar

2 tablespoons molasses

2 teaspoons pure vanilla extract

1/2 cup sour cream

1/4 cup heavy cream

4 large eggs

Topping:

1 1/2 cups sour cream

2 tablespoons lightly packed light brown sugar

1 1/2 tablespoons peach brandy, bourbon, orange liqueur or orange juice

Half a baking bar of good dark chocolate (60-70 percent cacao), optional

For the crust, preheat the oven to 350 degrees. For a gas oven, place a rack in the lower level. For an electric oven, place it in the middle level. Butter a 10-inch springform pan, line bottom and sides with parchment paper, and butter the parchment paper.

Combine graham cracker crumbs, cornmeal, sugar, and melted butter in a bowl. Mix with a fork until crumbs are evenly moistened. Press crumbs into the bottom and 1/2 inch up the sides of the pan, using the bottom of a metal 1/4 cup measuring cup. Bake for about 8 minutes, or until the crust just starts to pick up a bit of color around the edge. Remove from the oven and let cool. Leave the oven on.

For filling, combine the cream cheese, butter, and brown sugar in a large bowl and mix until very smooth, scraping down the sides of the bowl as necessary. Add the molasses and vanilla and mix. Add the sour cream and mix. Add the heavy cream and mix just to blend. Add the eggs one at a time and mix just to incorporate. Scrape the bowl, making sure the filling is well mixed. Pour into prepared crust.

Bake for 20 minutes, then turn the oven down to 300 degrees. Bake 20 minutes more; turn oven down to 250 degrees. Bake 20 more minutes, then turn oven to low (or 225 degrees) and bake until the cake looks set around the edge but just a bit jiggly in the very center. This timing can vary widely depending on your oven, from about 20 to 40 minutes.

For the topping: While cake is in its final baking stage, whisk together the sour cream, brown sugar and brandy, liqueur, or orange juice.

As soon as the cake is done, remove it from the oven and turn the oven up to 350 degrees. Slowly and evenly pour the sour cream topping over the cake. You can use an offset spatula to help spread it into an even layer. Bake for 3-10 minutes, until the topping is just set (this also varies by oven). Cool completely in the pan on a wire rack. Refrigerate for several hours or overnight. Before serving, bring chocolate (if using) to room temperature and shave small curls over the top.

 --Adapted from “The 150 Best American Recipes,” by Fran McCullough and Molly Stevens; originally printed in "Sweet Stuff" by Karen Barker 

*Since this was a rush job, I didn't have the recipe analyzed. But with that much cream cheese, cream, eggs, etc.? We don't want to know.