This was created on a whim when the Cheesecake mix-along thread side tracked into a Black Label French Toast RFSC discussion, and I found my old bottle of it. Thought it would fun to get back on track by making a FT Cheesecake. And, the result turned out really nice! It's rich, warm, and a delicious Fall recipe to keep in my back pocket for October.

The Cheesecake base here is what I have on hand.
Graham from the SSA, brighter high notes from FLV, and low/medium funky notes from the Mascarpone, plenty of weight and body.
The topping is Butterscotch/Pecan Pie to slather on top, adding some decadence.
Whipped Cream...here, I went a bit heavy-handed. I think it stepped on the cheese a bit. I'll cut it in half next time and see how it goes.

Steep time 10 days+ but it's pretty dang good after just a day or two. No off-notes to steep out, just developes more body and coherence over time.