(by Shirley McNevich)
3 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
2 tsp. vanilla
1 can of your favorite pie filling (optional)
Topping: 1/2 pint Breakstone's sour cream; 1 TBSP vanilla; 6 TBSP white sugar
In a mixer add cream cheese--beat. Add eggs--beat. Add 1 cup white sugar and vanilla--beat until smooth. Pour the batter into a greased 10" deep dish pie plate. Bake at 325 degrees for 40 minutes. While it's baking, in a bowl add sour cream, 1 TBSP vanilla and 6 TBSP white sugar--stir until well mixed. After the cheesecake has baked for 40 minutes, remove it from the oven and let it cool for 10 minutes. Spread the sour cream mixture evenly over the top. Return it to the oven and bake for 15 minutes longer. Cool completely, then refrigerate until cold. Optional--spread your favorite pie filling over the top.