Cheesecake au' Chevre

I love cheesecake, I have loved it ever since I can remember. My first memory of it was with my grandparents. We would go to a buffet. I always wanted the cheesecake for dessert. Now my most favorite food is chevre. Put the two of them together and you have complete bliss. I normally do not like baked cheesecake because I love creamy cheesecake. This is the best of both worlds sooo creamy.

*Cheesecake tips. Bake with a 9x13 pan of water below cheesecake. The cheesecake is overcooked if there are cracks in it. Cheesecake is very coy and deceptive; when it's done, it never LOOKS done. A properly cooked cheesecake will still have a wobbly 2 or 3 inch circle in the center. Removing the cheesecake at this point, then chilling it overnight, will help you achieve the perfect silky texture you're looking for

Ingredients
1c gingersnap crumbs
1c graham cracker crumbs
1/4c toasted almonds
1/2c melted butter
1/4c sugar
Pinch salt

2 8oz packages cream cheese, at room temperature
1 14oz log goat cheese
12oz creme fraiche or sour cream
4 eggs
1c sugar
2 tsp vanilla extract

Special equipment: 9-inch springform pan

Method

Preheat the oven to 350° Place a 9x13 pan filled with water under the cheesecake to keep it moist.

To make the crust:
In a food processor combine the cookies, graham crumbs, and almonds together, add sugar and salt and pulse to combine. Take this mixture into a bowl and mix with a fork until evenly combined. In a springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.

To make the filling:
Beat the cream and goat cheese in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
Pour the filling into the prepared crust. Bake for 55 to 60 minutes on a middle rack. Rotate the baking sheet halfway through the cooking process. 
Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving.