• 2 lbs. Creme cheese, room temperature
• 1 c. Sugar
• 2 Tablespoons vanilla
• 2 T. Cognac
• 2 T. Myer's Dark Rum
• 5 largeeggs

Directions

1. Preheat oven to 200°F.
2. A good oven thermometer is imperative to the success of this recipe.
3. You will need an 8" Springform pan for this recipe.
4. Place parchment paper on the bottom, put ring around it and snap shut.
5. Cut excess parchment paper off and triple wrap the outside of it in heavy duty aluminum foil making sure not to let it go over the top.
6. Now butter the entire inside of the pan.
7. (Parchment paper,too!) Place springform pan into larger pan.
8. Set aside.
9. In a large bowl of an electric mixer beat the creme cheese til soft and perfectly smooth, scraping the bowl and beaters a few times during mixing.
10. When the cheese is as smooth as possible, gradually beat in the sugar, vanilla, cognac and rum.
11. Then add the eggs, 1 at a time, beating well after each addition.
12. Pour mixture into springform pan.
13. Pour water into larger pan.
14. Bake for 8 hours.
15. (I let it bake overnight) Let cool on a rack for several hours then refrigerate for several hours.
16. (Until it is totally cool to the touch) I decorate this cake with a simple creme cheese frosting (piped in a rope around the bottom edge) and serve various fruit toppings on the side.
17. It is wonderful and worth the effort!