Cheesecake ( sara lee original cream )

Yield: 1 servings

Measure Ingredient
1½ cup Fine graham-cracker crumbs (11 crackers, rolled)
¼ cup Sugar
½ cup Butter, softened FILLING:
16 ounces Cream cheese
1 cup Sour cream
2 tablespoons Cornstarch
1 cup Sugar
2 tablespoons Butter, softened
1 teaspoon Vanilla extract TOPPING:
¾ cup Sour cream
¼ cup Powdered sugar

Preheat the oven to 375 degrees.

For the crust, combine the cracker crumbs, sugar and butter and mix well. Press the mixture firmly into an ungreased 9" pie plate. Press flat onto bottom only. Bake for 8 minutes, or until the edges are slightly brown. Reduce the oven temperature to 350 degrees.

For the filling, combine the cream cheese, sour cream, cornstarch, and sugar in the bowl of a mixer. Mix until the sugar has dissolved. Add the butter and vanilla and blend until smooth. Be careful not to overmix, or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake for 30 to 35 minutes, or until a knife inserted 1" from the edge comes out clean. Cool for 1 hour.

For the topping, mix the sour cream and powdered sugar. Spread the mixture over the top of the cooled cheesecake. Chill or freeze until ready to eat.

Note: If you decide to freeze this cheesecake, defrost it for about an hour at room temperature before serving. You may also defrost slices in the microwave oven if you're in a hurry. Set the microwave on high and zap as follows:

1 slice - 15 sec 2 slices - 25 sec 3 slices - 40 seconds Be sure to refreeze remaining cheesecake after slicing.

From: "Top Secret Recipes" Cookbook From: Debbie Carlson Date: 12-01-94 From: Gail Shipp Date: 03 Feb 96

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