This is one of our family favorites. I was taught many years ago under the sweet attention of a dear Sister (Mrs. Dana Jones). She shared not only her culinary secrets with me but Spiritual Truths that have remained with me for years!
1 cup of Graham Crackers- crushed
1/2 cup of butter
1 Tbs of chopped nuts (we prefer pecans)
* Combine all crust ingredients mixing well. Then press into the bottom of your spring form pan.
3 8oz packages of cream cheese (I prefer whipped cream cheese)
1 1/2 cup of white sugar
2 Tbs of vanilla
* Beat all ingredients together until smooth. There should be no lumps. Pour over the crust in your spring form pan and then bake at 350 degrees for 45 min. I put a pie pan of water under the cheesecake to help prevent the top from cracking. Once done, take out of oven and let cook for 15 min. while it is cooling make your topping.
1 pint of sour cream
3/4 cup of white sugar
* mix together until nice and smooth. Then pour over your cooled cake in the spring form pan. Return to oven for 15 min at 425 degrees.
We let this cool for some time and then remove from the spring form pan. We place it nicely on our cake plate with a lid and tuck it into the refrigerator for the evening. I personally think there is nothing that tastes as yummy as warm cheese cake however, my family begs to differ. They like their cake firm and cooled. In fact, we have discovered if we let it sit for a few days the flavors have developed into something marvelous!
If you try this recipe let me know how you enjoy it. It is a very mild, light and delicious cheesecake! Enjoy!