From the Kitchen of Patricia Fitzgerald
Crust:
2 cups graham cracker crumbs
1/2 to 3/4 stick of melted butter
1/2 cup sugar
Combine ingredients and press into the bottom of a greased 9 x 13 inch pan.
Cream Cheese Filling:
3 eight ounce packages of cream cheese, softened
3 eggs
1 teaspoon vanilla
3/4 cup sugar
Blend together until smooth and creamy. Pour on top of prepared crust. Bake at 375 degrees for 20 minutes. Cool for 5 minutes.
Sour Cream Topping:
1 16 ounce container of sour cream
1 teaspoon vanilla
1/4 cup sugar
Combine thoroughly and spread on top of cheese cake. Bake for 5 minutes at 475 degrees.
Cool completely and refrigerate for several hours before serving. You can serve with strawberry or blueberry pie filling for an extra treat!
Lynn's Cookbook 