"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Graham Cracker Crust: 1 sleeve Graham Crackers (use Nabisco Honey Maid-may be a little more expensive but taste is everything). 1 stick melted butter
Have filling ingredients at room temp and cream together: 12 oz Cream Cheese 1/2 cup sugar 1/2 tsp vanilla 2 eggs
Topping: Fold together with spatula: 1-1/2 cups sour cream 2 TBS sugar [or a little more to suit your taste (I add a little more)] 1/2 tsp vanilla
Crush graham crackers between wax paper-using rolling pin press down and roll. Pour crackers into pie dish. Pour melted butter over crackers. Mix together with a fork and press into pie dish to form crust.
Beat filling ingredients at moderate speed until smooth. Pour into Graham Cracker Crust. Bake @ 325 for 20 minutes. Let cool.
Spread topping over cooled cheesecake and return to oven for 5-7 minutes. After cooling place in refrigerator for firmness.
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