Crust: (Makes One 9 or 10 inch crust)
- 1 ½ C fine graham cracker crumbs
- ¼ C sugar
- ¼ C (½ stick) butter, melted
- 4 8oz pkgs cream cheese (32oz)
- 2 C sour cream (16oz good sour cream, Daisy or Eberhards)
- 4 large eggs
- 1 ¼ C sugar
- 2 ½ tablespoons cornstarch (used as a thickener – you may also use flour)
- 2 tsp vanilla extract
- Preheat the oven to: Conventional Oven 375° – Convection Oven 350°. Spray the bottom of a 10-inch spring form pan with cooking spray. Line the bottom with a round of parchment paper and spray the paper with cooking spray.
- Stir together the graham cracker crumbs and sugar in a mixing bowl. Add the melted butter and mix until the crumbs are coated. Press the mixture into the bottom of the pan and if desired up the sides.
- In mixer, beat the cream cheese together with the sour cream. Add the eggs, one at a time, beating well after each addition. Add the sugar, cornstarch and vanilla, and beat until smooth.
- Pour filling onto the graham cracker crust.
- Place a ½ Pan on a lower rack of oven and fill with boiling water. (see note below)
- Place Cheese Cake in Center of oven, Bake for 1 hour. Remove cheese cake from oven and let cool for 1 hour. After cooling (make sure cheese cake has cooled), lightly cover (leave room to breathe) with plastic and refrigerate cheesecake still in spring form pan for 2 hours or overnight before removing it from the pan. (If condensation starts to form after wrapping, remove from refer for additional cooling)
Cheese Cake may not look completely set after baking. Don’t worry, after refrigeration cake will be set. Use water bath when baking cheese cake. Place water bath on wrack below cheese cake. (Water bath helps stop cheese cake from cracking on top)