~Sent in by: Barbara Cooper, Chula Vista, CA
I was told that this is the original Sara Lee Cream Cheesecake.
CRUST
1 1/2 cups graham cracker crumbs (11 crackers, rolled)
1/4 cup granulated sugar
1/2 cup (1 stick) butter, softened
FILLING
16 oz. cream cheese
1 cup sour cream
2 tablespoons cornstarch
1 cup granulated sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
TOPPING
3/4 cup sour cream
1/4 cup powdered sugar
Preheat the oven to 375 degrees F.
For the crust, combine graham cracker crumbs, sugar and butter, and mix well. Press the mixture firmly into an ungreased 9 inch pie plate. Press flat onto bottom only.
Bake for 8 minutes, or until the edges are slightly brown. Reduce the oven temperature to 350 degrees F.
For the filling, combine the cream cheese, sour cream, cornstarch, and sugar in the bowl of a mixer. Mix until the sugar has dissolved. Add the butter and vanilla and blend until smooth. Be careful not to overmix, or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake for 30 to 35 minutes, or until a knife inserted 1 inch from the edge comes out clean.
Cool for 1 hour.
For the topping, mix the sour cream and powdered sugar. Spread the mixture over the top of the cooled cheesecake. Chill in refrigerator until ready to eat. Can be frozen. If frozen, completely defrost before cutting and serving.
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