New York Style Cheesecake
From the Frugal Gourmet and shared by Beverly Smyrnos in the San Francisco Chronicle.

  • 1 cup graham cracker crumbs
  • ¾ cup sugar
  • ¼ cup melted butter
  • 2 tablespoons melted butter
  • 1 ½ cup sour cream
  • 2 eggs
  • 2 teaspoon vanilla
  • 1 pound cream cheese, broken into small pieces
  1. Preheat oven to 325 degrees.
  2. Blend cracker crumbs, ¼ cup sugar and ¼ cup melted butter, then line bottom of 8 or 9” un-greased spring form pan.
  3. Blend sour cream, ¼ cup sugar, eggs and vanilla in food blender for 1 minute. Add cream cheese and blend until smooth. Pour 2 tablespoons melted butter through the top of the blender and blend, then pour mixture into spring form pan.
  4. Bake in lower third of oven for 45 minutes.
  5. When baking is finished, remove from oven and turn oven on broil. Broil cheesecake just until top begins to showing spots of brown.
  6. Refrigerate for 4 hours, preferably over night, before cutting and serving.
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