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Sour Cream Cheesecake
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1 cup sugar, divided
- 2 eggs
- 16 ounces cream cheese
- 1 dash salt
- 1 1/2 teaspoons vanilla, divided
- 1 cup Daisy Brand Sour Cream
FOR THE CRUST:
Make the graham cracker crumbs using a food processor or blender. Stir in the melted butter and 1/4 cup sugar. Place in bottom of a 9-inch springform or pie pan. Press in place with a fork. Refrigerate while making the filling.
FOR THE FILLING:
Beat the eggs. Combine the cream cheese, 2/3 cup sugar, salt, eggs and 1/2 teaspoon vanilla. Beat at medium speed for 5 minutes. Pour into the pan. Bake at 350 degrees for 25 minutes. Cool 30 minutes before adding the sour cream topping.
FOR THE TOPPING:
Mix the sour cream, 3 tablespoons sugar and 1 teaspoon vanilla. Spread on top of the cheesecake. Bake 10 more minutes at 350 degrees F. Cool to room temperature then place in refrigerator. Chill before serving.
Recipe reprinted by permission of Daisy&reg;. All rights reserved.
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