1 1/2 c Graham cracker crumbs
1 1/4 c Sugar
5 1/2 tb Butter; melted
2 pk Cream cheese; room
-temperature
; (8-ounce)
3 lg Eggs; room temperature
1 tb Vanilla extract
1 pt Sour cream
Position 1 rack in center of oven and second rack in lowest third of oven;
preheat to 350F. Mix cracker crumbs, 1/4 cup sugar and butter in small bowl
until well blended. Press mixture onto bottom of 9-inch springform pan with
2 3/4-inch-high sides.
Using electric mixer, beat cream cheese and remaining 1 cup sugar in large
bowl until smooth. Add eggs 1 at a time, beating just to blend after each
addition. Mix in vanilla. Fold in sour cream thoroughly. Pour batter into
prepared pan. Set cheesecake pan on center rack. Fill small pan with water
and place on bottom rack.
Bake cheesecake 30 minutes. Turn off heat and let stand in warm oven 1
hour; do not open oven door. Transfer to rack and cool. Cover and chill
until cold. (Can be prepared 1 day ahead.)
Serves 8 to 10.
Yields
1 servings