Instructions: In a 9-inch cheesecake pan with removable rim (at least 1 3/4 inches tall), mix graham cracker crumbs and butter. Pat mixture evenly over bottom and about 1/2-inch up sides of pan.

Bake crust in a 350 degrees regular or convection oven until slightly browner, 8 to 10 minutes.

In a 1- to 1 1/2-quart pan, mix gelatin with 2 tablespoons cold water; let stand until softened, about 1 minute. Stir over medium heat until gelatin is dissolved, about 45 seconds. Remove from heat and stir in liqueur and vanilla.

In a large bowl, with a mixer on medium speed, beat cheese, sugar, and gelatin mixture until smooth. Beat in eggs, one at a time, until smoothly blended. Pour mixture into hot or cool crust.

Bake cheesecake in a 325 degrees regular or 300 degrees convection oven until center jiggles only slightly when pan is gently shaken, 30 to 35 minutes. Cool cake on a rack for about 30 minutes, then chill, uncovered, until cold, at least 2 hours. Serve, or cover airtight and chill up to 1 day.

Just before serving, lightly blot any moisture from surface of cake with a paper towel. Spread Persimmon Glaze evenly over cake. Remove pan rim and cut cake into wedges.

For Persimmon Glaze: Rinse persimmons. Cut them in half and scoop out the soft flesh; discard stems and peels.

In a blender or food processor, whirl flesh until pureed (you need 1 1/2 cups; save any extra for other uses). In a 1- to 2-quart pan, mix 1 tablespoon sugar with 1 1/2 teaspoons cornstarch.

Add the 1 1/2 cups persimmon puree and stir over medium heat until mixture boils and thickens, about 4 minutes. Nest pan in a bowl of ice water and stir mixture until its cool but still fluid, about 3 minutes. Immediately spread evenly over cool or cold cheesecake. Chill until firm, at least 15 minutes. Cover cheesecake when glaze is set.

This recipe yields 12 servings.

Comments: Hachiya persimmons need to be as soft as jelly for this glaze. If theyre too firm, let them stand at room temperature for a few days until fully ripe.

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