To prepare a tin roof cheesecake recipe, first you need to gather your ingredients. First, you'll need the following ingredients: 2 cups granulated sugar 2 tablespoons butter (or margarine if you prefer) 1 tablespoon vanilla extract 1 cup whipping cream 1 teaspoon vanilla ice cream Instructions: Preheat the oven to 350 degrees F (180 degrees C). Grease and flour two 8-inch round pans and set aside. Sift the flour, cocoa, baking powder and salt into the bowl of an electric mixer and beat on medium speed until the mixture is light and fluffy, about 2 minutes. Add the buttermilk and mix on low speed for 1 minute. Gradually add the sugar mixture to the egg mixture, mixing until it's just combined. Pour in the vanilla and the melted butter mixture. Beat the batter until stiff peaks form. Fold in 1/4 cup of the chopped pecans. Bake the cake for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Allow to cool in pan for 10 minutes before removing from the pan. Serve warm or at room temperature.