[Anonymous]

Copeland's of New Orleans Creole Style Cheesecake

2½ oz bisquick biscuit mix
2½ oz flour
3½ oz pecan pieces
¾ cup dark brown sugar
1 stick unsalted butter, melted

cheesecake filling

2½ lbs cream cheese, softened at room temperature
½ lb sugar
2 tbsp vanilla extract
1 lb whipped topping (container)
Preparation & Cooking Instructions

for cheesecake base: Combine all dry ingredients, breaking up any large pieces of brown sugar.

Add pecan pieces and melted butter and mix thoroughly.

Press mixture evenly into a 10

Place pan on a baking sheet and place in a preheated 350°F oven for 13 minutes. Allow to cool at room temperature.

For cheesecake filling: Cream together softened cream cheese and sugar and vanilla until smooth. Approximately 5 minutes on high speed. Scraping sides of bowl occasionally. Fold in whipped topping gently until mixture is smooth.

Using rubber spatula scoop into pre-baked pie shell and smooth the top.

Cover tightly with plastic wrap and freeze overnight or at least 8 hours.

At least 30 minutes before serving remove from freezer and place at room temperature. Cut and serve with your favorite topping or plain.