Wednesday, November 7, 2007
2 Cups Graham Cracker Crumbs
1/2 Cup ( 1 stick) of Butter, melted
1 Cup Sugar* divided
1/4 Teaspoon Cinnamon
1 Teaspoon cornstarch
2 LBS Cream Cheese
1/2 Cup Sour Cream
2 Large Eggs beaten
1 Teaspoon Vanilla Extract
TOPPING: If you want to have a smooth white topping, combine 1 cup sour cream, and 1/4th cup of sugar with 1 teaspoon of vanilla, mix well with hand mixer and once cheese cake is cool, spread on top.
Preheat oven to 450 degrees. In a bowl place Graham Cracker Crumbs , butter and 2 Tablespoons sugar and Cinnamon. Blend well. ( Reserve 2 Tablespoons for garnish). Press remaining mixture onto the bottom and up sides of a greased 9 inch springform pan. Chill in freezer while preparing filling.
In Mixer bowl, beat softened cream cheese and remaining sugar until smooth and light. Beat in eggs, vanilla and cornstarch, just until blended. Stir in sour cream. Pour mixture into prepared crust and bake for 10 minutes. Reduce oven temperature to 200 degrees and bake for 45 minutes. Turn off oven, allow to cool with the door open slightly for 3 hours.
Remove sides from pan and sprinkle with reserved crumb mixture and chill.
Believe me, this will be a hit! It is the most delicious cheese cake I've tasted. I hope you think so too.