First, crush 50g of savory grain cookies, then add melted butter and press firmly into the mousse mold.

Whisk cream cheese, add sugar and mix. When I use the frozen cream cheese, it lumps like a soboro, and when I mix it with sugar, it mixes smoothly.

Add one egg and mix well with a whisk.

Add whipped cream and lemon juice.

Add corn starch and mix it well, and the cheesecake dough is complete. H, very simple. You can make it with just one bowl and a whisk, so it's very convenient to wash dishes.

Pour the cheesecake dough into a cookie-laying mousse, smooth the top, bake at 180'c for 40 minutes and bake at 150'c for 40 minutes. Look into the oven to prevent the top from burning and cover with foil or Teflon sheet.

Cheesecake from New York Stahl, which has been left cold for a day in the fridge, is actually not that cold cheesecake isn't that good. I remember eating it and regretting it a lot. Make sure to cool it down in the refrigerator for a day.

The bottom of the cookie is a bit hard, so the side got crushed while I was cutting. But after heating the knife over the fire, I cut it once, wiped it with a wet towel, heated it again and cut it, and the side was cut smooth. Let's cut a cheesecake smoothly, heat and wipe the knife, and it's worthwhile to cut and eat a cake like this. New York cheesecake with brownish flesh is also good for breakfast.