@747gts: #taxidriver #travisbickle #robertdeniro #fyp #xyzcba

nullselfᛉ :

Taxi Driver – A Masterpiece

tuffmoser01 :

you talking to me?

ghost🇮🇹🇬🇧 :

I got some bad ideas in my head

GtS2o10 :

volvic :

Making the CrustCrush 1.5 cups of graham crackers into fine crumbs.Mix crumbs with 2 tbsp sugar and 5 tbsp melted butter.Press firmly into the bottom of a 9-inch springform pan.Bake at 350°F for 10 minutes, then let it cool.Mixing the FillingBeat 32 oz of room-temperature cream cheese and 1 cup sugar until smooth.Mix in 1 cup sour cream and 1 tsp vanilla extract.Add 3 room-temperature eggs one at a time.Mix on low speed just until combined so you do not add too much air.Baking and CoolingWrap your springform pan tightly in foil to stop water leaks.Place it inside a large roasting pan and pour boiling water into the big pan to reach 1 inch high (water bath).Bake at 325°F for 55 to 70 minutes until the center has a slight wobble.Turn off the oven, crack the door open, and leave the cake inside for 1 hour to cool slowly.Chill in the fridge for at least 4 hours, or overnight, before you slice it.For a step-by-step visual on avoiding cracks and setting the water bath, you can follow this helpful guide from Sally's Baking Addiction.Watch this video to see how to mix a smooth batter and use a water bath to bake a crack-free cheesecake: Making the CrustCrush 1.5 cups of graham crackers into fine crumbs.Mix crumbs with 2 tbsp sugar and 5 tbsp melted butter.Press firmly into the bottom of a 9-inch springform pan.Bake at 350°F for 10 minutes, then let it cool.Mixing the FillingBeat 32 oz of room-temperature cream cheese and 1 cup sugar until smooth.Mix in 1 cup sour cream and 1 tsp vanilla extract.Add 3 room-temperature eggs one at a time.Mix on low speed just until combined so you do not add too much air.Baking and CoolingWrap your springform pan tightly in foil to stop water leaks.Place it inside a large roasting pan and pour boiling water into the big pan to reach 1 inch high (water bath).Bake at 325°F for 55 to 70 minutes until the center has a slight wobble.Turn off the oven, crack the door open, and leave the cake inside for 1 hour to cool slowly.Chill in the fridge for at least 4 hours, or overnight, before you slice it.For a step-by-step visual on avoiding cracks and setting the water bath, you can follow this helpful guide from Sally's Baking Addiction.Watch this

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we are Travis

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gem alert

Mau (Rudy Cooper) 👻 :

￴ ￴ ￴ :

WQTYPNMOTRYVVVPPLBHGVM :

real

stoned_24/7 :

h :

メ Bad༒Joke ツ :

Amazing ✨✨✨

shogen💤 :

Dark Red :

peak

it_is_cure :

✹ :

boris :

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algorithmt

KotMatroskin :

F :

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ac 47 :

🤟🤟

ChydniKashalot :

music?

Angel ❤️💙 :

soy el