Yield: 12 servings
Measure | Ingredient |
---|---|
1½ cup | Graham cracker crumbs |
¼ cup | Butter (or marg.); melted |
2 cups | Sugar; divided |
3 \N | Eggs |
3 packs | Cream cheese;softened 8oz ea |
6 tablespoons | Half-and-half (or milk) |
2 cups | Sour cream |
1 tablespoon | Vanilla extract |
\N \N | Fresh strawberries; opt. |
\N \N | Mint sprigs; opt. |
Combine crumbs, butter, and ½ cup sugar. Press into an 11-3/4x7-1/2x1-3/4inch baking dish; set aside.
Beat eggs and 1 cup sugar until thick. Blend in cream cheese. Add half-and-half, and beat until very smooth. Pour into crust. Bake at 350 degrees for 45 minutes. Turn off oven; leave cake in oven 30 minutes. Remove and cool at least 30 minutes.
Combine sour cream, vanilla, and remaining ½ cup sugar; mix well.
Spread over cheesecake. Bake at 450 degrees for 10 minutes. Cool.
Garnish each serving with a fresh strawberry and a sprig of mint, if desired.
SOURCE: Southern Living Magazine, September, 1977.
Typed for you by Nancy Coleman.