New York-Style Cheesecake
Makes 16 servings

Prep Time: 20 min.
Baking Time: 1 hrs. 37 min.
Cooling Time: 2 hrs.

Ingredients

• Crust Ingredients
  • 1-1/4 - cups graham cracker crumbs
  • 1/4 - cup Butter, melted
  • 2 - Tablespoons sugar
• Filling Ingredients
  • 3 - package (8-ounce) packages cream cheese, softened
  • 3/4 - cup sugar
  • 3 - eggs
  • 2 - cups Sour Cream
  • 2 - teaspoons vanilla
  • Topping Ingredients
  • 2 - Tablespoons sugar
  • 1 - teaspoon vanilla

Directions

Preheat oven to 325°F.

1. In a medium bowl, add graham cracker crumbs, butter, and sugar.
2. Press onto bottom and 1-inch up sides of ungreased 9-inch spring-form pan.
3. Bake for 10 to 12 minutes or until golden brown. Cool.
4. Meanwhile, in a large bowl, add cream cheese and sugar in large bowl.
5. Beat at medium speed, scraping bowl often, until creamy.
6. Gradually add eggs, one at a time, beating well after each addition.
7. Reduce speed to low; add 1/2 cup sour cream and 2 teaspoons vanilla. Beat until well mixed.
8. Pour cream cheese mixture into baked crust.
9. Bake for 80 to 95 minutes or until set 2 inches from edge of pan.
10. Meanwhile, in a small bowl, add remaining sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl.
11. Evenly spread over top of hot cheesecake.
12. Continue baking for 7 minutes. Loosen sides of cheesecake from pan by running knife around inside of pan; remove sides of pan.
13. Cool completely (about 2 hours).
14. Leave uncovered until completely cooled.
15. Store refrigerated.

Alan’s Kitchen Tip:
A large crack will form around cheesecake. Cheesecake will settle when cooled.