Sour Cream Cheesecake

I love cheesecakes! Especially when there is a sour cream layer on top. This recipe was given to me by my mother-in-law and I absolutely love it!

Sour Cream Cheesecake

crust:

2 c. crushed graham crackers

1/4 c. sugar

1/2 c. butter, melted

Combine cracker crumbs, sugar and butter and mix well. Press into a 9" springform pan. Bake at 375 F for 10 minutes. Cool for about 20 minutes.

filling:

3 (8 oz.) blocks cream cheese, softened

3/4 c. sugar

3 eggs

1 t. vanilla

With an electric mixer, combine cream cheese and sugar. Add eggs and vanilla and mix until smooth. Pour over crust. Place pan on a cookie sheet (in case it leaks) and bake at 375 F for 35-45 minutes with a pan of water on the bottom rack (this keeps the cheesecake from cracking.)

Remove from oven and cool for 20 minutes.

sour cream topping:

2 c. sour cream

1/4 c. sugar

1 t. vanilla

Combine all ingredients and pour over slightly cooled cheesecake. Bake at 425 F for another 5 minutes.

Remove from oven and immediately run a steak knife around the edges to prevent sticking. Cool completely. Cover with plastic and refrigerate overnight.

My mom always taught me that the best way to cut a cheesecake is with dental floss! Seriously, it works without making a huge mess.

Enjoy!