CANDY CAP MUSHROOM CHEESECAKE
Emilie Goldstein, Pastry Chef

For the crust:
1 C unsalted butter
1/2 C ground pecans
1/3 cup brown sugar
31/4 C graham cracker crumbs

For the filling:
1 1/2 lb. cream cheese (room temperature)
2 C brown sugar
1 Tbsp vanilla
1 Tbsp ground candy cap mushrooms soaked in 2 Tbsp warm water
2 eggs
1 C cream
1/3 C flour

For the sour cream topping:
1 1/2 C sour cream
1/3 C sugar
1 tsp vanilla

Preheat oven to 350 degrees F.
Melt the butter.
Mix the sugar, pecans and graham cracker crumbs.
Stir in melted butter and mix thoroughly.
Press into bottom and sides of a 10" springform pan.
Bake at 350 degrees for 10 - 15 minutes until slightly browned around the edges. Let cool

Meanwhile beat the cream cheese and brown sugar until combined.
Add vanilla and softened mushrooms.
Beat in eggs one at a time, scraping down the bowl after each addition.
While mixer is running, beat in the cream, add flour and mix until combined.
Fill crust and bake at 350 degrees for 35 - 40 minutes until golden and slightly puffed.

Combine the topping ingredients and smooth them over the top of the cake.
Bake for 10 minutes more.
Cool for an hour then transfer to the refrigerator.
Serve when completely set.