Sour Cream Cheesecake

This is my most favorite cheesecake recipe. The recipe comes from my Grandma Pienta. I don't know where she got it from, but I do know that I can't remember a time that she didn't make this for special occasions. I make this is a 9 x 13" pan (lined with foil) so that I can remove pieces more easily. You can make it in a springform pan, but I prefer the 9 x 13, with square servings. I can remember my Grandma cutting small bite size squares and piling them high onto a platter for birthdays and holidays. This past weekend we celebrated my husband Rob's 40th birthday and we topped the cheesecake with a delicious blackberry/pomegranate sauce. Your favorite topping will be most delicious. Enjoy!

Kitchen Equipment:
9x13" baking dish
food processor or blender
hand mixer

Sour Cream Cheesecake Serves 12 large or 24 small

20 graham crackers
1 T. butter, melted
1 T. sugar

1. Line a 9 x 13" baking dish with foil, spray with cooking spray.
2. Process / crush graham crackers; mix with melted butter and sugar.
3. Preheat oven to 350 degrees

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1 1/2 lb. cream cheese (3 - 8 oz. blocks), softened
5 eggs
1 c. sugar
1 1/2 t. vanilla extract

1. Blend cream cheese until soft, add eggs one at a time; beat till creamy.
2. Add 1 c. sugar and 1 1/2 t. vanilla extract.
3. Pour cream cheese batter into prepared pan.
4. Bake for 1 hour.
5. Remove from oven and allow to cool for 1/2 an hour.

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1 1/2 pint sour cream
1/2 c. sugar
1 1/2 t. vanilla extract

1. Pour sour cream mixture over cheesecake; put back into oven for 7 minutes.
2. Cool on wire rack.
3. Refrigerate for a few hours or overnight.