Re-posted from July 19, 2011. Cheesecake never stays around long but I was lucky and came away with a couple of pics, and a piece of cake!
This is so easy to make yet people are always so impressed when I make it. I made a cake just this past week and topped it with blackberry topping (we have a blackberry u-pick farm). It was gone before I got a chance to take a picture of it.
1 3/4 cups Honey Maid Graham Cracker crumbs (I usually use Graham Crackers and crush my own crumbs)
1/3 cup butter, melted
1 1/4 cup sugar, divided
3 packages (8 oz.) Philadelphia Cream Cheese, soft
1 cup sour cream (I use Daisy brand. It has a good ingredient list and I like the taste best)
2 tsp. vanilla
Mix Graham Cracker crumbs, butter, and 1/4 cup of sugar. Press firmly onto the bottom and up a little bit of the sides of a spring-form pan.
Beat cream cheese and the remaining 1 cup sugar in a large bowl with an electric mixer on medium speed until well blended. Add eggs, one at a time, beating on low speed after each addition until blended. Add sour cream and vanilla and mix until blended. Pour into crust.
Bake at 350 for 1 hour. Turn off oven and leave cake in oven for 1 hour with door closed and/or partly open. (I leave door closed about 10-15 minutes, then I open it slightly for the remaining 45 minutes) Refrigerate 4 hours.