Happy Halloween!

And 200th post, woo!

Here's our little front entry way this year. I totally copied a Martha Stewart idea and shredded black garbage bags for around the door. Easy, cheap and fast DIY decorations- the best! They blow really nicely in the wind. Coincidently the drawstring that was cut off the bag is bright orange, so I fashioned a door knob bow out of it too.

Our "Trick". Mr. PieKnits was determined to wear his new Mohawk hat so he's a vampire movie punk cannon fodder/victim.

Now for the "Treat"
Cheesecake! As is obvious, this is from Mr. PieKnits B-day. He really isn't a sugar person but cheesecake is the one thing he's discovered that he gets excited for. He also claims mine is the best so he got a homemade one. :)

Rich and Creamy Cheesecake (from The Best Recipe)

• 1 tablespon unsalted butter, melted
• 3 tablespoons graham cracker crumbs
• 2 lbs cream cheese
• 1 1/4 cups sugar
• 4 large eggs, room temp
• 1 teaspoon minced lemmon zest
• 2 teaspoons vanilla
• 1/4 cup sour cream
• 1/4 cup heavy cream

Adjust oven rack to middle position and preheat to 325 degrees. Line bottom of 9-inch springform pan with foil, then pull foil around side of pan. Brush bottom and sides with butter and sprinkle crumbs over bottom. Tilt pan in all directions to coat evenly with crumbs. Cover pan botttom and along sides with heavy-duty foil and set in large roasting pan. Bring kettle of water to boil for water bath.

Meanwhile, beat cream cheese in bowl of electric mixer until smooth. Gradually add sugar and beat on medium speed until sugar dissolves, about 3 minutes. Add eggs, on at a time, beating until just incorporated and scraping down after each addition. Add zest and vanilla and beat until just incorporated. Stir in sour cream and cream.

Pour batter into prepared pan. Set roasting pan on oven rack and pour in enouch boiling water to come about halfway up side of springform pan. Bake until perimeter of cake is set but center jiggles like Jell-O when pan is tapped, 55-60 munites. Turn off heat and leave oven door ajar for 1 hour longer. Remove pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours.

See all recipes here.