- 1 1/4 cups [310 mL] Graham cracker crumbs
- 1/3 cup [80 mL] melted butter or margarine
- 1/4 cup [60 mL] sugar
Filling
- 2 [8-ounce / 227-g each] packs cream cheese, softened
- 2 eggs, slightly beaten
- 1/3 cup [80 mL] sugar
- 1 teaspoons [5 mL] vanilla extract
- Pinch of salt
Topping
- 1 cup [250 mL] sour cream
- 1/3 cup [80 mL] sugar
- 1 teaspoons [5 mL] vanilla extract
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- Into a bowl, combine Graham cracker crumbs, melted butter or margarine and sugar, until well mixed.
- Evenly pat mixture over the bottom and up the sides of a 9-inch [23-cm] pie plate.
- Chill.
- Meanwhile, prepare filling; pour into crust.
- Bake into a preheated 350°F [180°C] oven, for 35 minutes.
- Cool for 10 minutes.
- Meanwhile, prepare topping; spread evenly over cheesecake.
- Bake cake for 10 minutes more.
- Cool completely, onto a wire rack.
- Refrigerate for at least 3 hours or better overnight, before serving.
Filling
- Beat together cream cheese and beaten eggs into a mixing bowl, on medium speed for 1 minute.
- Beat in sugar, vanilla and salt until well blended, for about 1 minute.
Topping
- Into a bowl, combine sour cream, sugar and vanilla.
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