Prepare this recipe up to one day in advance; cover and refrigerate. To keep the cheesecake safe from bumps, do not remove it from the pan until serving time.
For long storage, remove the cheesecake from the pan and tightly seal it in two layers of plastic wrap. Freeze it for up to one month. Thaw the wrapped frozen cheesecake in the refrigerator for four hours before serving.
Garnish with pickled whole sweet cherry peppers.
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