1 1/2 c Fine graham-cracker crumbs
-(11 crackers, rolled)
1/4 c Sugar
1/2 c Butter, softened
16 oz Cream cheese
1 c Sour cream
2 tb Cornstarch
1 c Sugar
2 tb Butter, softened
1 ts Vanilla extract
3/4 c Sour cream
1/4 c 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
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.