Yield: 16 Servings
|1½ cup||Graham cracker crumbs|
|½ cup||Butter; melted|
|⅓ cup||Powdered sugar|
|24 ounces||Cream cheese; softened|
|1 pint||Sour cream; room temperature|
|21 ounces||Canned pie filling; cherry, blueberry or strawberry|
Heat oven to 350F. Combine graham cracker crumbs, powdered sugar and butter. Press into bottom of an 8-inch springform pan. In a large bowl, beat cream cheese, eggs, sugar and vanilla until smooth. Pour mixture over prepared crust. Bake at 350F for 50 minutes (until center is set). Remove from oven and spread sour cream on top of cake. Return to oven and bake an additional 5 minutes. Remove from oven and allow to cool. Spread desired topping on cheesecake. Chill overnight. Before serving, carefully remove sides from pan. Source: The Birmingham News, 11/9/97. MC formatted by Ramona Cooper.
NOTES : To minimize cracking, place a shallow pan half full of hot water on lower rack of oven during baking. Be sure sour cream is room temperature when you spread it on.
Recipe by: Dear Abby's Favorite Recipes Posted to recipelu-digest Volume 01 Number 230 by Sewgoode@... on Nov 9, 1997