1 c Sugar, granulated
2 lb Cream Cheese
2 lg Eggs
1 c Sour Cream
1 t Vanilla
3 tb Cornstarch
1 c Graham Cracker Crumbs
1/4 c Butter or Margarine
1 1/4 c Oreo Cookie Crumbs
1/4 c Butter or Margarine
3 tb Sugar, granulated
: In a small bowl, blend well the graham cracker
crumbs, butter or margarine, and 3 tablespoons
granulated sugar. Press the crumb mixture in the
bottom of a greased 8" or 9" springform pan. Place the
pan in the freezer to chill while you prepare the
filling.
: In a mixer bowl, mix the cream cheese and
sugar until smooth and light. I, myself, mix
alternately 8 ozs. of the cream cheese and 1/4 cup of
the sugar. This is just to ensure it is evenly mixed.
When the cream cheese and sugar mixture is light and
creamy, mix in the eggs, vanilla, and the cornstarch,
making sure it is mixed well. It should be a nice
light yellow color. Mix in the sour cream until well
mixed. Pour the mixture into the prepared springform
pan.
: Bake in a preheated 450 degree oven for 10
minutes. Reduce the temperature to 200 degrees and
bake for another 45 minutes. Turn oven off and allow
the cheesecake to cool in the oven with the door
opened slightly for 2 1/2 to 3 hours. Remove sides
from pan and chill in refrigerator for another 2 to 3
hours. Then slide the cheesecake off the bottom of
your pan, if you wish.
** You can use the Oreo Cookie Crumbs in place of
the Graham Cracker Crumbs for a wonderfully delightful
change. (This is the way that most of the people order
it from me.)
*** Before placing the cheescake in the oven for
baking, I always sprinkle a bit of the crumbs on top
for garnish. Really looks nice!
**** Last hint: I put a pan with about 2-3 inches
of hot water on the bottom shelf. It helps to keep the
cheesecake from cracking. Always bake the cheesecake
on the middle shelf...NO LOWER!!!
From Elaine Poncelet, Vision Dimension BBS, Kook-Net
HUB, Gerald, Missouri
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