#1604 - Philly Springform Cheesecake

(by Shirley McNevich)

Crust: 1 1/2 cups graham cracker crumbs; 1/4 cup white sugar; 1/2 cup softened butter
Batter: 3 - 8oz. Philadelphia cream cheese (softened); 1 1/4 cups white sugar; 2 TBSP flour; 4 eggs; 1 TBSP vanilla; 2 TBSP sour cream from an 8oz. sour cream (save the rest)
Topping: remaining sour cream; 1/3 cup white sugar; 1/2 tsp. vanilla

In a bowl add graham cracker crumbs, 1/4 cup white sugar and butter--mix to form crumbs. Press the crumb mixture into the bottom of a greased 8" springform pan. In a mixer add cream cheese--beat. Add 1 1/4 cups white sugar--beat. Add eggs and flour--beat. Add 1 TBSP vanilla and 2 TBSP sour cream--beat. Pour batter over the graham cracker crust. Bake at 450 degrees for 10 minutes--reduce heat to 350 degrees without opening the oven door and continue baking for 1 hour. Turn off the oven, open the oven door a crack. In a bowl add the remaining sour cream, 1/3 cup white sugar and 1/2 tsp. vanilla--stir. Remove cheesecake from oven, spread the sour cream mixture over the top of the cheesecake, return it to oven (oven should be OFF) and close the oven door. Let the cheesecake completely cool in the oven (about 2 hours). Refrigerate overnight.