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Cheesecake
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| 1 1/2 c | Graham crumbs, ( 1 sleeve crushed) |
| 1/4 c | butter, melted |
| 2 T | brown sugar |
| 4 -8 oz packages | cream cheese |
| 1 c | brown sugar, firmly packed |
| 1 t | vanilla |
| 1 c | sour cream |
| 4 | eggs |
Preheat oven to 325. Line 13x9 baking pan with foil with 3-4 inch overhang on each side. Mix crumbs, butter and 2 T brown sugar and then press firmly into the bottom of the pan.
Beat cream cheese brown sugar and vanilla in a large bowl with electric mixer until well blended. Add sour cream and blend well. Add eggs, one at a time, with mixer on low speed until just blended. Pour over crust.
Bake 55 minutes or until center is almost set. Cool, refrigerate 4 hours to overnight. Let stand at room temp 30 minutes before serving. Store leftovers in fridge.
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