Ingredients:
1 9-inch graham
cracker pie shell
***Filling***
16 ounces cream cheese
(softened)
1 cup sour creem
1 cup white sugar
2 tablespoons
butter (softened)
2 tablespoons cornstarch
1 teaspoon vanilla
extract
***Topping***
1 1/2 cup sour
cream
1/2 cup powdered sugar
Directions:
Preheat oven
to 375 F.
Combine cream cheese; sour cream; sugar; &
cornstarch in bowl and mix on low with mixer until sugar has disolved. Add
butter and vanilla. Blend until smooth. (do not over mix or filling will
crack when cooling)
Pour filling into graham cracker pie shell.
Bake 30-35 minutes or untill knife inserted comes out clean. Cool on wire
rack 1 hour.
Topping: Combine sour cream and powdered sugar until
well mixed. Spread over cooled cheesecake. Keep refrigerated or frozen
untill ready to serve. Frozen cheesecake can be defrosted by leaving at
room temperature for 1 hour. Slices can be defrosted in microwave. 1
slice: microwave on high for 15-20 seconds.
Optional: Cheesecake
can be topped with 1 can cherry pie filling
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