The base for all of my cheesecakes start the same and then they get "flavored
' from there. I do a amaretto cake with a "turtle" (sorry Turtle
) topping, as in Carmel, fresh Pecans and drizzled with Chocolate. As far as adding fruit to the buttom next the crust, my chrust is a cook type, and I have half cook it before I add the the beat creamchesse, so adding fruit while not a big issue, i'd have to cook it a bit longer because if the moisture it would add next to the crust...I have added fruit to the cheese mixture, but not at the buttom...have to try it..
As to making and sampling, I wouldn't be adverse to tryin to get the kitchen manager at a T/S to let me spend some time in hs kitchen............a 10x3 springform pan doesn't weight much or take up GVW and room in the van, I'll toss it in the Van just in case!!
As for bein "defined" if I make it 5 yrs, lol, I am thinkin a few others already have their opinions formed and it ain't the hat or cheesecake they will think about!! Maybe the Cut and Paste....but im pretty sure they have a few other "choice" definitions!!! LOL!!!
But its alll good!!!