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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
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Make this a day before you serve it so it firm up. Ingredients:
3 cups graham cracker crumbs |
1 cup granulated sugar |
1/2 cup butter (melted) |
24 ounces cream cheese, softened to room temperature |
2 cups granulated sugar |
4 tablespoons vanilla extract |
5 eggs |
1/2 cup sour cream |
2 tablespoons vanilla extract |
1/2 cup granulated sugar |
Directions:
1. Preheat oven to 325 degrees F.
2. For Crust: Mix graham cracker crumbs, sugar and melted butter in a mixing bowl; pour into a 9-inch springform pan. (Line the pan with a circle of parchment paper if desired.) With a spoon, pat mixture evenly on the bottom and up the sides of the pan.
3. For Filling: Add softened cream cheese to the bowl of an electric mixer. Beat on low speed, adding sugar gradually. Add vanilla, then add eggs, one at a time, mixing thoroughly with each addition. Pour into crust. Bake in preheated oven for 1 hour. Remove from oven and set on a rack to cool.
4. For Topping: Mix sour cream, vanilla extract and sugar together until smooth. Pour evenly onto cooled cheesecake. Refrigerate overnight.
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