Cheesecake

This is a recipe that my Mom and I have been using for as long as I can remember-- I believe it came from a neighbor at one time. It never fails to impress everyone -- including people who don't usually like cheesecake. It's dense, creamy, and just plain old delicious and is so easy to make, so don't fear -- if you're not a baker (and I'm not), you can still make this with ease.

Crust --

1.5 cups of graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter

Mix these together, and press them into the bottom of a 9 inch spring-form pan. Make sure the crumbs go half way up the sides of the pan. Refrigerate this for at least 15 minutes so the crust will set.

Preheat your over to 370 degrees.

Cream together 16 ounces of cream cheese (not whipped) and 1 cup sugar.
When thoroughly mixed, add three eggs, one at a time.
Then add 1 pint of sour cream (reduced fat is fine) and 1 tsp. pure vanilla extract.

Mix thoroughly and pour into the crust.

Wrap the springform pan in aluminum foil, making sure it's fit tightly around the bottom an goes up close to the top of the pan.

Put it in a baking dish that has 1/2 inch of water (this will minimize the chances of having cracks in the top of the cheesecake, though if that happens, don't despair -- it does NOT impact the taste at all).

Bake for 30 minutes, and then turn off the oven, leaving the cheesecake in the over for another hour. Remove after that hour, cool the cake further at room temperature for 30 minutes, and then refrigerate.

There are many ways you can dress up and vary this cake -- options include:

Using rum or almond extract instead of vanilla
Adding 1/2 cut of small chocolate chips, heath bar crumbles, etc . . .
Pouring canned pie filling on top (cherry and blueberry work best) -- or serving on the side
Serving with fruit syrup that you make at home (recipe to follow)
Adding lemon, lime or orange zest to the mixture

The possibilities are as endless as your imagination!

Bake in the oven for 30 minutes