Yeah, it can be a tough word to pronounce. I worked with a waiter who could only pronounce it "Gonzagola". So, there's that. No matter how you pronounce it, make this cheesecake for your next party of friends. It can be served as slices at a nice dinner or attacked with crackers as a centerpiece.
Mix the bread crumbs and butter and salt together. Press well into the bottom only of the spring form pan. Freeze the pan while you prepare the filling.
Heat oven to 225 degrees F.
Prepare the spring form pan by wrapping the outside in plastic wrap then aluminum foil or, if you’ve cake pans large enough, place the spring form pan in a large cake pan which will then sit in a water bath.
In the bowl of a stand mixer beat the cream cheese to soft and add the eggs, one at a time.
Add the remaining ingredients to incorporate and pour onto prepared bread crumb base.
Place prepared, filled pan in a water bath or a large cake pan in a water bath and bake for 50 - 65 minutes or until the cheesecake has a light brown to it and the center has a slight jiggle to it.
Turn the oven off and allow the cheesecake to rest in the water bath in the oven for 1 hour.
Remove the cheesecake from the oven, place on a cooling rack for an additional hour.
Wrap and place in the refrigerator for at least 6 hours to allow the cheesecake to fully cool and set.
When fully cool, remove the wrapping, if any, on the pan. Slice a cake spatula between the edge of the spring form and the cheesecake to loosen the cheesecake.
Place the still closed pan on a coffee can or a three soup cans side by side. Release the spring, pull it free from the cheesecake and carefully lower the ring to the counter leaving the cheesecake resting on top of the supports.
Wrap the cheesecake well and save for service.