(by Shirley McNevich)
Crust: 1/2 cup butter (melted); 1/3 cup white sugar; 1 1/4 cups graham cracker crumbs
Batter: 3 - 8oz. Philadelphia cream cheese (softened); 2 eggs; 3/4 cup white sugar; 2 tsp. vanilla
Topping: 1 pint Breakstone's sour cream; 3 TBSP white sugar; 1 tsp. vanilla
Garnish: 1 pint fresh strawberries and white sugar (to your taste)
In a bowl add melted butter, 1/3 cup white sugar and the graham cracker crumbs--stir to mix. Press the mixture into the bottom of a greased 9 x 13 cake pan. Use the back of a spoon to press down and make it smooth. Bake the crust at 350 degrees for 8-10 minutes. In a mixer add cream cheese--beat. Add eggs and 2 tsp. vanilla--beat. Add 3/4 cup white sugar--beat. Pour the batter over the warm crust. Bake at 350 degrees for 30 minutes or until center is almost set. Cool completely. In a bowl add sour cream, 3 TBSP white sugar and 1 tsp. vanilla--stir well. Spread the sour cream mixture over the top of the cooled cheesecake. Return cheesecake to oven and bake at 400 degrees for 5 minutes. Cool completely, then refrigerate overnight. The next day wash the strawberries, remove the stems and mash them in a bowl with a potato masher. Taste--if too sour, add 1 tsp. white sugar at a time and stir. Keep tasting/adding white sugar until you like the flavor. When serving, drizzle the strawberry mixture over each slice.