Toad Sweat Chocolate Orange Cheesecake

• 15 graham crackers, crushed

• 2 tablespoons butter, melted

• 4 (8 ounce) packages cream cheese

• 1 1/2 cups white sugar

• 3/4 cup milk

• 4 eggs

• 1 cup sour cream

• 1 tablespoon vanilla extract

• 1/4 cup all-purpose flour

• 1/2 bottle Toad Sweat Chocolate Orange Dessert Hot Sauce

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking.
5. Drizzle top liberally with Toad Sweat Chocolate Orange Dessert Hot Sauce.
6. Chill in refrigerator until serving.