Mrs. C's New York Style Cheesecake

Crust:
1 C crushed (1 pkg) graham crackers
1/2 stick margarine or butter (melted)
Cake:
3 8-oz pkgs. cream cheese (use the real stuff!)
5 large eggs
3/4 C sugar
1 tsp. vanilla
Top Layer:
1 pint sour cream (no light or fat free substitutes)
1/2 C sugar
1 tsp. Vanilla
Optional:
24oz can of Comstock (Thank You) Lite cherry pie filling

For Crust, mix graham crackers with melted butter. Line the bottom of an ungreased springform pan.

Soften cream cheese by placing in glass mixing bowl and heating on high in microwave for 30 seconds.
Add eggs to cream cheese one at a time and mix with a whisk. It will be difficult to blend at first but will be easier as more eggs are added.
Once blended, add sugar and vanilla. Pour into pan already lined with crust.

Preheat oven to 375 degrees. Bake 45 minutes (time may vary).

Make sure you test the center of the cheesecake with a knife. If the knife doesn't come out completely clean, bake a little while longer and then test again.
The center must be completely cooked for the cheesecake to setup and be true New York Cheesecake.

Take out the cake out of the oven and cool for 10 minutes.

Blend together Top Layer ingredients. Pour over cheesecake and bake for 10 more minutes. Cool completely.

Optional: Pour a 24oz can of Comstock (Thank You) Lite cherry pie filling over the top of the cheesecake.
You may also garnish with fresh berries (strawberries, blueberries, etc..) or peaches.
Feel free to experiment with toppings.

Sent to the Recipe Dude by: Marilyn Scherer - scherer@indy.net