freezing roquefort cheesecake cooked or uncooked I'm making a roquefort cheesecake appetizer with roquefort, cream cheese, and eggs.  I'd like to cook 1/2 recipe now and freeze the other half for another time.  Do I cook the second half before freezing or after?
Thanks for your expert advice.
I would cook it first and store it in the freezer. Commercial entities that ship cheesecakes do it this way.  I would defrost in the refrigerator. Sounds delicious!  I hope it turns out well.