Well, the turn-out for the So-Cal Hotluck may have been small, but we had a fine time. Much tahnks to Curt for hosting and another to Mild to Wildl who sent a bottle of his Smokin' Chipolte Sauce. We didn't Q there, but Kurt made me promise to try. We did, we like it, and now I've got to get more. Evil. Here's the recipe for the cheesecake my wife brought. She's kind of a natural baker, so there's been a little bit of guessing as to the exact measurements she used.

Preheat the oven to 350. Crush the biscuits to fine crumbs. (The food processor is good for this.) Add the butter and cinnamon. Press half of the crumb mix into the bottom of a springform pan. Sprinkle with the minced habaneros and crystallized ginger. Cream the cheese, then add the remaining ingredients for the filling and beat until smooth. Pour the filling into the pan, top with the remaining crumbs. Bake approximately 1 hour or until done (when it's pulled away from the edge). If the surface develops big cracks, try reducing the temperature to 325. Let it cool and then refrigerate for at least 8 hours. The flavor is best is you let it sit in the fridge for about 1 - 2 days before serving.