2 pks cream cheese (8 oz each)

3 eggs, room temperature

1 c. sugar

1 pint sour cream

1 t. vanilla

pinch of salt (optional)

Crust:

1 1/4 – 1 1/2 c. graham crackers, crushed

1/4 c. sugar

1/4 c. butter or margarine

Combine crust ingredients and press into a 10″ springform pan.  Cream the cream cheese until very smooth. Add sugar, sour cream, vanilla and salt. Beat until well blended and smooth. Add eggs and mix until just blended..do not over beat. Pour into pan and bake for 45 mins at 350 degrees. Turn oven off and open door. Let cake sit in oven with door open for 1 hour. Cool. Serve plain or with berry toppings.

This recipe came from Missy in 1996.

Cheesecake Topping Suggestions, if desired:

Blueberry Glaze: Combine 1/3 c. sugar & 1 T. cornstarch in pan. Stir in 1/3 c. water, 1/4 c. mashed berries and 1 T. lemon juice. Cook until clear and thick. Strain & cool. Stir in 2 c. berries. Spoon over cake & chill.

Sour Cream & Strawberries: Cover top of cake with a smooth layer of sour cream. Surround with fresh berry halves.

Pineapples Slices & Cherries: Decorate the top of cake with whole or halved rings of pineapple slices. Put a marashino cherry in the center of each ring.

Tags: cheesecake