Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Cream cheese |
| 16 ounces | Sour cream |
| 2 cups | Sugar |
| 6 larges | Egg |
| 2 tablespoons | Vanilla -- well blended |
| 1½ cup | Graham cracker crumbs |
| ¼ cup | Sugar |
| ¼ cup | Butter or margarine -- |
| \N \N | Melted |
Mix all together until well blended (smooth) use a blender so there are no lumps. Press crust into bottom of 9"springform pan. Bake at 350 for 8 minutes. cool Pour cheesecake mixture into pan. Bake at 325 oven for 1 hour. turn oven off but leave Cheesecake in the oven for 1 more hour. DO NOT OPEN OVEN FOR THE FULL 2 HOURS! Refrigerate for 12 hours. Spread whatevere topping over Cheesecake before serving, Blueberry, Cherry,ect.
Recipe By : Kelli
From: Favorite Fruitcakes By Moira Hodg File