ingredients:
Crust 1/2 cup fine graham cracker crumbs
1/4 cup granulated sugar
1/2 cup butter, softened
methods:
Preheat the oven to 375 degrees F.
Combine graham cracker crumbs, sugar and butter and mix well. Press the mixture firmly into an ungreased 9−inch pie plate. Press flat onto bottom only. Bake for 8 minutes or until the edges are slightly brown. Reduce the oven temperature to 350°F for the filling.
Filling ;
16 ounces cream cheese 1 cup sour cream 2 tablespoons cornstarch 1 cup granulated sugar 2 tablespoons butter, softened 1 teaspoon vanilla extract
Combine cream cheese, sour cream, cornstarch and sugar in the bowl of a mixer. Mix until the sugar has dissolved. Add the butter and vanilla extract and blend until smooth, being careful not to over−mix or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake at 350 degrees F for 30 to 35 minutes, or until a knife inserted 1 inch from the edge comes out clean.
Cool for 1 hour.
Topping:
3/4 cup sour cream
1/4 cup confectioners’ sugar
Mix the sour cream and confectioners’ sugar. Spread the mixture over the top of the cooled cheesecake.
Chill or freeze until ready to eat.
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