PHILADELPHIA NEW YORK-STYLE SOUR CREAM-TOPPED CHEESECAKE

Kat Baldwin, Kyle Baldwin, Recipe #8

Ingredients:
1-1/2 cups Graham Cracker Crumbs
1/4 cup (1/2 stick) butter, melted
1-1/4 cups sugar, divided
4 pkg. (8 oz. each) Cream Cheese, softened
2 tsp. vanilla, divided
1 container (16 oz.) Sour Cream, divided
4 eggs
2 cups strawberries, sliced, or any topping.

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan.

BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Mix remaining sour cream, 2 Tbsp. sugar and 1 tsp. vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 min. Cool. Cover; refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top with strawberries just before serving. Store leftover cheesecake in refrigerator.

This is the best cheesecake I have ever had. Beware it makes a whole pan!