- corner of bag. Pipe one leaf of each color in the center of
- cheesecake. Bake at 325° for 60-65 minutes or until center is
- almost set. Cool on a wire rack for 10 minutes. Carefully run a
- knife around the edge of the pan to loosen; cool 1 hour longer.
- Refrigerate overnight. Remove sides of pan. Store in the
- refrigerator. Yield: 12-16 servings.
Editor's Note: Even a tight-fitting springform pan may leak. To prevent drips, place the filled pan on a baking sheet in the oven.