Yield: 1 Cheesecake
| Measure | Ingredient |
|---|---|
| <--CRUST--> | |
| 1½ cup | Graham cracker crumbs |
| 2 tablespoons | Sugar |
| ⅔ | Cube margarine; melted |
| <--FILLING--> | |
| 2 | 8 oz pkgs cream cheese; at room temperature |
| ½ cup | Sugar |
| ½ teaspoon | Vanilla |
| 2 | Eggs |
| <--TOPPING--> | |
| 1 cup | Sour cream |
| ½ teaspoon | Vanilla |
| 2 tablespoons | Sugar |
Stir together Crust Ingredients and press into 9 inch pie pan. Bake at 350 for 5 minutes and set aside.
Beat Filling Ingredients well and pour into crust. Bake at 350 for 20-30 minutes until not too jiggly in center.
Mix Topping Ingredients together and pour over top of cheese cake. Bake at 350 for 5 minutes. Chill for 3 hours. Top with your choice of pie filling, for example, cherry, lemon, raspberry or strawberry. Serves 6-8.
From: Valerie Pentzer
Busted and entered for you by: Bill Webster Posted to MM-Recipes Digest V4 #291 by Bill Webster <thelma@...> on Nov 08, 1997