Persimmon Cheesecake

This cheesecake is so good tasting,
a little work and your rewarded with
a creamy great textured cheesecake.
I made this in a springform pan.
You could top this with cherries,
strawberries or any sweet fruit.
In this recipe I used persimmons
for the sweet fruit topping.

Ingrediets:
1 cup graham cracker crumbs
1 cup ginger snap cookie crumbs
4 tablespoons unsalted butter
2 tablespoons canola oil
24 ounces cream cheese, softened
3/4 cup granulated sugar
1 large whole egg
3 large egg whites
1 tablesppon corn starch
1/3 cup flour
1 teaspoon vanilla extract

Directions:
In a mixing bowl combine cracker crumbs,
butter and canola oil making a crust and
press on the bottom of a springform pan.
Preheat oven to 375 degrees F.
In another bwl cream together the cheese,
sugar and add vanilla and eggs.
Add the flour and corn starch.
Pour the cheese mixture in the
pan and spread out evenly.
Bake for about 1 hour.
Removefrom heat and while stil warm,
top with sliced persimmons.
Serve slightly warm then refrigerate
overnight for the leftovers ro set up.