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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 cups graham cracker crumbs |
1/4 cup sugar |
1/2 cup butter or margarine, melted |
7 large eggs |
4 (8-ounce) packages cream cheese, softened |
1 3/4 cups sugar |
2 teaspoons vanilla extract |
1 (16-ounce) container sour cream |
1/2 cup sugar |
1/8 teaspoon vanilla extract |
apricot glaze |
garnish: strawberry halves |
Directions:
1. Stir together first 3 ingredients; press into bottom and 1 inch up sides of a 10-inch springform pan. Chill 1 hour.
2. Beat eggs at medium speed with an electric mixer. Add cream cheese; beat until blended. Gradually add 1 3/4 cups sugar, beating well. Stir in 2 teaspoons vanilla extract. Pour batter into chilled crust.
3. Bake at 350° for 1 hour and 15 minutes. Cool on a wire rack 10 minutes. Increase oven temperature to 425°.
4. Stir together sour cream, 1/2 cup sugar, and 1/8 teaspoon vanilla; spread over cheesecake.
5. Bake at 425° for 5 to 7 minutes. Cool on a wire rack 1 hour. Cover and chill at least 10 hours. Remove sides of pan. Serve with Apricot Glaze, and garnish, if desired.
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