Team Cheesecake





Now a 13 year veteran of the industry, Leslie has worked on films and TV shows as both a distinguished supervisor and producer, with credits including all seasons of Star Trek Discovery, Manifest Season 3, The Nighthouse, Marvel’s Runaways, Deadpool 2, The Ballad of Buster Scruggs and more. Leslie’s tireless work ethic, fine attention to detail, and commitment to her clients and colleagues has been instrumental in the growth of the talent and culture of Crafty Apes NY and to the NY VFX industry in general. In addition to all her efforts at Crafty, she is also the (two time) current chair of the NY VES board. However, she still makes time for her artistic passions, including illustration, painting, and photography, along with spoiling her two adorable pet rats.
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- She has raced formula one cars, flown small planes, shoots sporting clays and loves deep sea diving.
- Is a gourmet cook
- Is currently dabbling in watercolors
- Went to the scratch academy
- Just recent bough a puppy, who controls her every move
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New York Style Vanilla Cheesecake
This classic New York-style cheesecake is rich and dense. Follow the cooling directions to prevent the top from cracking.
Ingredients
1 and 1/4 cups sugar, divided
1 and 3/4 cups graham cracker crumbs
1/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 tablespoon McCormick® All Natural Pure Vanilla Extract
3 eggs
1 cup sour cream
Directions
Preheat oven to 350°F (or to 325°F if using a dark nonstick springform pan). Mix crumbs, 1/4 cup sugar and butter in small bowl. Press evenly into bottom of 9-inch springform pan. Set aside.
Beat cream cheese, remaining 1 cup sugar and vanilla in large bowl with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in sour cream. Pour into crust.
Bake 1 hour or until center is almost set. Turn off oven. Leave cheesecake in oven 1 hour. Remove from oven. Cool completely in pan on wire rack.
Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.