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Crust:
2 packages of graham crackers—crushed
1 stick of butter—melted
2 tablespoons sugar
Mix together and press into the bottom of a spring form pan.
Filling:
16 oz. cream cheese—softened
1 cup sugar
3 eggs
1 teaspoon vanilla
Mix together cream cheese and sugar until fluffy. Add eggs—one at a time—
beating well after each egg. Add vanilla.
Pour filling over crust and bake at 350 degree oven for 30 minutes. It is helpful to
have a bowl of water in the oven along with the cake. It keeps the top of the cake from cracking. Remove cake from oven and cool 20 minutes. Add topping.
Topping:
16 oz. sour cream
½ cup sugar
1 teaspoon vanilla
Pour topping over the top of the cake. Bake 10 minutes. The center of the cake should be firm. It will set up a little, but not much. Chill for at least 2 hours. It’s better if it is made the night before the event, but I’ve never known anyone able to resist the temptation to dive in.
2 packages of graham crackers—crushed
1 stick of butter—melted
2 tablespoons sugar
Mix together and press into the bottom of a spring form pan.
Filling:
16 oz. cream cheese—softened
1 cup sugar
3 eggs
1 teaspoon vanilla
Mix together cream cheese and sugar until fluffy. Add eggs—one at a time—
beating well after each egg. Add vanilla.
Pour filling over crust and bake at 350 degree oven for 30 minutes. It is helpful to
have a bowl of water in the oven along with the cake. It keeps the top of the cake from cracking. Remove cake from oven and cool 20 minutes. Add topping.
Topping:
16 oz. sour cream
½ cup sugar
1 teaspoon vanilla
Pour topping over the top of the cake. Bake 10 minutes. The center of the cake should be firm. It will set up a little, but not much. Chill for at least 2 hours. It’s better if it is made the night before the event, but I’ve never known anyone able to resist the temptation to dive in.