German Cheesecake

Specialty Recipe

From Peggy Williams
Santa Rosa, California

Ingredients:

1-1/2 pints sour cream

32 ounces cream cheese, room temperature

7 eggs

5 teaspoons vanilla

1 cup sugar

1 box graham cracker crumbs or 1 package (22 crackers) graham crackers, crumbled

2 Tablespoons sugar

6 Tablespoons butter or margarine, melted

Use a 10-inch springform pan.

Mix sour cream, cream cheese, eggs, vanilla, and sugar (1 cup) in a large mixing bowl; beat 25 minutes on medium speed. Meanwhile, combine crumbs, sugar (2 tablespoons), and melted butter; mix well. Press onto bottom and sides of pan. Chill in freezer for 15 minutes. Pour cream cheese batter into pan.

Bake at 375 degrees for 1-1/4 hours or until top is very brown. Turn off oven; let cheesecake sit in oven for 2 hours with oven door ajar. Can top with cherry pie filling.

Serves: 10 to 12.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)