Makes: 16 servings (or so they say!)
Graham Cracker Crumbs or crushed shortbread biscuits
1/3 cup butter or margarine, melted
1/4 cup sugar
3/4 cup sugar
3 pkg. (8 oz. each) good quality Cream Cheese, softened to room temperature (or you will have lumps!)
2 tsp.total vanilla, almond flavoring or add lemon essence
1 cup Sour Cream
fruit of choice (optional)
PREHEAT oven to 175C/350°F if using a silver 8- or 9-inch springform pan
(or to 170C/325°F if using a dark nonstick 8- or 9-inch springform pan).
Mix crumbs, butter and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.
BEAT room temperature cream cheese, remaining 1 cup sugar and vanilla with electric mixer on high speed until well blended.
Add eggs after checking, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream.
Pour into crust.
BAKE 1 hour to 1 hour 10 minutes or until center is almost set. Turn off oven. Leaving door slightly ajar,
leave cheesecake in oven 1 hour. Remove from oven; cool completely. Refrigerate 4 hours or overnight.
Remove side of pan; top with fruit or lemon zest. Store leftover cheesecake in refrigerator.