graham cracker crust
6 graham crackers
2 tsp. melted butter
filling
3 eggs, lightly beaten
2 - 8 oz. pkgs. cream cheese
2/3 cup sugar
dash of salt
1/2 tsp. vanilla
topping
1 cup sour cream
3 T. sugar
1 tsp. vanilla
Crust Preparation
Process the graham crackers in a blender or food processor to make crumbs.
Mix the crumbs with the melted butter. Place the mixture in the bottom of a 9 inch pie dish or cake pan and press in place with a fork.
Filling Preparation
Mix all the ingredients together in a bowl and beat at medium speed for
about 3 minutes. Pour the mixture into the pan over the unbaked graham cracker crust. Bake in a preheated oven at 350 degrees for about 30 minutes or until the cheesecake is set in the center. Remove
from the oven and let cool for about 20 minutes before adding the topping.
Topping Preparation
Whisk all the topping ingredients together. Pour over the top of the baked
cheesecake. Bake at 350 degrees for 10 more minutes. Cool to room temperature on a wire rack then refrigerate for several hours before serving.
This recipe can be doubled and baked in a 9" or 10" springform pan. Increase
the
baking time from 30 minutes to about 45 minutes.