The Best Cheesecake in the Whole World

I am so not kidding. I wish I had taken better notes (you'll see later why that happened), but it's adapted from this recipe and remembered as best I could.

Ingredients

1 cup crushed GF chocolate wafers
3 tablespoon unsalted butter, melted
15 ounces cream cheese, room temperature
1 large egg, room temperature
4 tsp vanilla extract
4 ounces mascarpone cheese, room temperature

6 ounces strawberry preserves

Instructions

1. Preheat oven to 350 degrees. Stir crushed chocolate wafers and melted butter in a bowl, then press into the bottom of a 9" pan in an even layer.

Bake about 10 minutes, then let cool.

2. Use electric mixer with paddle attachment to mix cream cheese on medium speed until creamy. Scrape the sides of the bowl, then add sugar gradually. Mix, scrape, add egg. Mix, scrape, add vanilla and mascarpone. Mix until very creamy.

3. Stir in the strawberry preserves, pour on top of crust and then bake entire cheesecake for 45 minutes or until set. Refrigerate, then serve.

Now, Martha calls for real strawberries baked for an hour with corn syrup instead of the preserves. If you choose to go this route, be sure to let them cool COMPLETELY before mixing in with the cheesecake mixture. Otherwise, your nice glass mixing bowl will explode in your hands and potentially scar you for life.

(it's just as good with the preserves, I promise)

- Jezebel