1 c Graham cracker crumbs
3 tb Sugar
3 tb Butter or margerine; melted
4 pk (8-oz) cream cheese;
-softened
1 c Sugar
3 tb Flour
4 Eggs
1 c Sour cream
1 tb Vanilla
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:29:33 CDT
Heat oven to 350F. For Crust: Mix crumbs, 3 tbsp. sugar, and butter. Press
onto bottom of 9-inch springform pan. Bake 10 minutes
For Filling: Beat cream cheese, sugar, and flour at medium speed with mixer
until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in sour cream and vanilla. Pour over prepared crust. Bake 1
hour and 10 minutes. Turn off oven and prop door open and let cheesecake
sit in oven until oven has cooled. Lossen cake from rim of pan. Can be
topped with fruits or whipped cream as desired. (I think it tastes best
when refrigerated over night.)
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings