Yield: 1 Servings
|2 cups||Graham cracker crumbs|
|3 tablespoons||Soft butter|
|4 packs||(8 oz) cream cheese (room temperature)|
|1 cup||Sour cream|
|1 cup||Light cream|
|1 pint||Sour cream|
Notes: By Jeanine Stoudt, Tamaqua. The Times News, PA Crust: Cream butter with crumbs and pack tightly into spring-form pan.
FILLING: Pour into crust and bake at 325° for 1 hour. Then take cake out.
Turn oven to 350°. Set cake aside for 10 minutes and mix topping.
TOPPING: Beat together and place on top of cake. Bake in oven for 5 minutes at 350°. Let cool in pan until cake leaves sides of pan.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 6, 1998