Cheesecake Souffle

I made a cheesecake souffle a couple weekends ago.

This is a pic of the graham cracker crust being made in the food processor.









This is the spring-form pan I used.
















...but one must wrap spring-form pan because it is going to go into a water bath and we don't water seeping in through a crack.










This is the water bath preheating in the oven.












I smooshed the crust in to the bottom of the pan












Here is the cream cheese goodness ready to bake for 1.5 hours!













It's done and has risen nicely! Now I have to let it cool like this for 2 hours and then put it in the fridge for 4 hours.

















Finally! Ready to eat. Did you notice I do not have any nasty cracks in my souffle?










Tip: if you cut two slices at once, it is easier to serve the first slice.










Yum! Perfect and worth the wait!