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Crust:
1 ½ cups Graham Cracker Crumbs (I use Honeymaid Chocolate)
¼ cup white granulated Sugar
2/3 stick of melted Butter (no margarine!)
(The Honeymaid Grahams come with three sealed packs per box. One of these packs makes about 1 ½ cups of crumbs)
Grease a 9” spring form pan liberally with butter on bottom and sides. Stop a little below the rim of the pan so the butter doesn’t melt down the outside of the pan.
Mix all ingredients in bowl until uniform.
Press Mixture into pan evenly on bottom and about 2” up the side.
Chill crust for about 20 minutes.
Filling:
3 - 8 oz. packages of Philadelphia Cream Cheese
1 ½ cups granulated white Sugar
1/8 tsp. Salt
4 Eggs
2 tsps. Vanilla Extract
Preheat oven to 350º
In a mixing bowl, soften Cream Cheese.
Using medium speed, blend in Sugar.
Add salt.
Beat until well blended.
Add eggs, 1 at a time, beating until creamy between each.
Add Vanilla and beat well.
Pour into Chilled Crust.
Wrap the bottom and sides of pan in foil to prevent any batter drips in oven if the spring form pan leaks.
Have the oven preheated at 350º
Bake 30 - 50 minutes. When done, a gentle shake will move the top of the cheesecake in one piece but it will still “wobble” in the center, about 2 inches diameter. Be careful not to over-cook because the cheesecake will continue to cook after it is taken out of the oven.
Let Stand 15 minutes
Reset oven temp to 425º
Topping:
2 cups Sour Cream (I use Breakstone)
¼ cup white granulated Sugar
2 tsps. Vanilla Extract
Combine all ingredients in a bowl and mix well.
Pour on top of Baked Cheesecake and spread evenly.
Bake for 8 - 10 minutes at 425º to set - DO NOT BROWN
Cool on rack until thoroughly cooled.
Chill overnight in refrigerator.
Don’t put a warm cheesecake in the fridge or it will get soggy.
Let stand at room temperature for about 30 minutes before serving.
Run a thin knife around the edge of the cheesecake, along the interior wall of the spring form pan, before releasing the spring form pan from around the cheesecake.
Enjoy!
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