The Best Cheesecake

This recipe is time consuming, but well worth it! The texture and flavor are perfect. Make it with or without the topping. (Picture above is without the topping.)

Crust

40 single graham crackers, finely crushed or 11oz. of graham cracker crumbs
8 Tablespoons sugar
3/4 cup butter, melted

Mix all ingredients. Press and pat into bottom and two inches up the sides of a 9-inch springform pan. (A measuring cup works well to press mixture into springform pan.) Refrigerate.

Filling

3 - 8 ounce packages cream cheese at room temperature (very important or your cheesecake will be lumpy!)
1 1/2 cups sugar
4 eggs
1 Tablespoon vanilla

Cream sugar and cream cheese until light. Add eggs and vanilla. Beat at low speed in an electric mixer for 30 minutes. If beating time is shortened and sped up, the cheesecake will not be smooth. Bake at 350 degrees for 1 hour. (Tip: Use a cookie sheet or foil underneath to prevent melted butter from dripping onto bottom of oven.) If no topping, bake an additional 15 minutes. If topping, remove from oven and cool for 20 minutes.

Topping:

1 1/2 cups sour cream (3/4 pint)
3 Tablespoons sugar
1 Tablespoon vanilla

Mix ingredients thoroughly and spread on cake. Bake at 300 degrees for 10 minutes. Cool and refrigerate for at least 12 hours.

Serve with your favorite fruit topping or plain. It is delicious either way!