(by Shirley McNevich)
1 1/2 cups graham cracker crumbs
2 TBSP white sugar
6 TBSP butter (melted)
2 - 8oz. Philadelphia cream cheese (softened)
1 TBSP vanilla
1 cup Domino's powdered sugar
1/2 cup Breakstone's sour cream
3/4 cup heavy whipping cream (taken directly from refrigerator so it's cold)
In a bowl add graham cracker crumbs, white sugar and melted butter--mix well. Press the crumb mixture into the bottom and partway up the sides of a 9" springform cheesecake pan. In a mixer add cream cheese--beat. Add vanilla and powdered sugar--beat. Add sour cream and heavy whipping cream--beat until mixed, then beat 5-6 minutes until thick and creamy. Pour the batter into the crumb crust. Cover the cheesecake with Saran wrap and refrigerate overnight. Add any toppings just before cutting and serving.
