From: Pastry chef Chona Piumarta, Lark Creek Steak, San Francisco. Yield: 1 10” cheesecake. Crust: 1 cup roasted peanuts 6 oz. unsalted butter, melted 3⁄4 cup granulated sugar 3⁄4 cup all-purpose flour 1 tsp. salt Cheesecake Batter: 2 lb. cream cheese, soft 1 cup granulated sugar 1 cup Welch’s Concord Grape Juice 4 eggs 2 tsp. vanilla extract For crust: Preheat oven to 325°F. Place all ingredients in food processor until finely ground. Pour crust mixture into a 10” deep pie pan. Evenly ...

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