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Vanilla Cheesecake
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| 5 (8oz) pkgs | cream cheese soft |
| 1 1/2 cups | sugar |
| 3 | eggs |
| 2 1/2 tsp | vanilla |
| Graham cracker crust, recipe follows Topping, recipe follows Beat cream cheese at high speed on mixer until light & fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour into graham cracker crust. Bake at 350* for 40 minutes. Turn oven off and partially open door. Leave in oven for 30 minutes. Remove from oven and spread topping over cheesecake. Bake at 300* for 5 minutes. Cool on a wire rack in draft-free place. Cover and chill 6-8 hours. Crust | |
| 1 2/3 cup | Graham cracker crumbs |
| 1/3 cup | melted butter |
| 1/4 cup | sugar |
| 1/8 tsp | cinnamon |
| Combine all ingredients; stir well. Firmly press mixture evenly on bottom and sides of 10 in springform pan. Bake at 350* for 5 minutes. Topping | |
| 1 cup | sour cream |
| 1/4 cup | sugar |
| 1/2 tsp | vanilla |
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