Ingredients
Crust
- 1 1/4 cup graham cracker crumbs
- 1/3 cup butter or margarine, melted
- 1/4 cup sugar
Filling/Topping
- 2 - 8 oz. packages cream cheese (softened)
- 2 eggs lightly beaten
- 2/3 cup sugar (divided)
- 2 teaspoons vanilla extract (divided)
- pinch of salt
- 1 cup sour cream
Preheat oven to 350 degrees F. In a bowl combine the graham cracker crumbs, butter and sugar; mix well. Pat evenly into the bottom and sides of a 9" pie plate. Place in refrigerator to chill while preparing filling.
In mixing bowl combine cream cheese and eggs and beat with electric mixer on medium speed until smooth. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended. Pour into chilled pie crust and bake for 35 minutes. Remove from oven and allow to cool for 10 minutes.
Combine sour cream, remaining sugar and vanilla extract in a small bowl. Spread evenly over cooled cheesecake and return to oven for another 10 minutes.
Cool completely on a wire rack and refrigerate for 3 hours or overnight.
~ Another recipe from my friend's mother's kitchen .. thanks again Sheri! ~
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