Ingredients
- For Crumb Crust:
- 1 1/2 c. (5 oz.) finely ground crumbs such as, graham crackers, chocolate or vanilla wafers, gingersdnaps, biscoff cookies
- 5 T. Unsalted Butter, melted ( if using salted butter, omit salt)
- 1/3 c. Sugar
- 1/8 t. Salt
- For Cheesecake:
- 3 (8 oz.) packages cream cheese, softened
- 4 large eggs
- 1 t. Vanilla
- 1 c. Sugar
- For topping:
- 16 oz. sour cream
- 1 T. Sugar
- 1 t. Vanilla
Preparation
Step 1
For Crumb Crust:
Stir crust ingredients together and press onto bottom and 1 inch up side of a buttered 9 1/1 inch springform pan. Fill right away or chill up to 2 hours.
For Cheesecake:
Beat cream cheese with an electric mixer until fluffy; add eggs 1 at a time. Add vanilla and sugar; beating on low speed until each ingredient is incorporated. Scrape down side of bowl occasionally.
Put springform pan with crust in a shallow baking pan to catch drips. Pour filling onto crust and bake in middle of oven for 45 minutes, or until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken. Let stand in baking pan on rack 5 minutes. Leave the oven on.
Make topping:
Stir together sour cream, sugar, and vanilla. Drop by spoonfuls around the edge of cake; then spread gently over center, smoothing evenly. Bake cake with topping 10 minutes. Run a knife around top edge of cake to loosen.ool completely in springform pan on rack. (Cake will continue to set as it cools.). Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.