let the chips fall where they may
It is a well-known fact that I nearly always burn one batch of cookies. I try to concentrate, but near the end of baking time my mind starts to wander (sometimes my body does too) and I either forget to set the timer or leave the kitchen and end up where I can’t hear the timer if I do remember to set it. I jinxed myself last week by not burning even one batch of peanut butter cookies. Riding high on my elation, I forgot to set the timer for chocolate chip cookies a few days later, resulting in yet another burned batch. Not wanting to waste them, I decided to make a cheesecake crust. This was not a mistake.
Don’t you just love it when something bad evolves into something wonderful? Me too.
I used this recipe from Confessions of a Baking Queen, swapping the cookie crumbs for the graham crackers. Cheesecake excellence, friends. Cheesecake excellence.
Did you know that cheesecake freezes beautifully? Of course you did, you shop at Costco. Just wrap the entire cake, or single slices in plastic wrap, then place in a disposable freezer pan and put ‘er in the freezer. When ready to eat, allow the cheesecake to thaw at room temperature for about 2 to 4 hours or in the refrigerator overnight. Once thawed, add toppings and serve.
