Cheese Cake

Cheesecake with sour cream topping
Filling:
Beat 12 oz. of softened cream cheese (room temperature) until smooth (if you don't do this first, it'll be lumpy). Add 3/4 cup sugar. Add 2 eggs, one at a time, and 2 teaspoons good vanilla extract. Mix all together until smooth.

Crust:
Crush 18 graham crackers (this is about one package of graham crackers. It's not the single cracker, one sheet of 4 crackers equals two crackers in this recipe. Clear as mud? Just smash up a whole envelope of graham crackers.) Add 2 tablespoons sugar and mix together(I usually throw it all into a ziplock bag and do the crushing and mixing in there). Add 1/2 stick of melted butter and mix.

Press crust down into an ungreased pie tin (I use a pyrex pie vessel, slightly deeper than standard) and along the sides. I usually do this with a measuring cup or glass to get it packed in nice and tight. Pour prepared filling into crust and bake for 30 minutes in a 350 degree oven.

Take it out and cool for 10 minutes (but don't turn your oven off just yet!)

Topping:
Mix together 1 cup of sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract. Pour over filling and spread evenly after the 10 minute cooling period has past. Put it all back into the oven for 10 minutes at 350 degrees.

Cool for atleast 6 hours. I usually do it overnight. No one likes warm cheese cake.