Ingredients
1 cup graham cracker crumbs (about 16 squares)3 tablespoons Domino® or C&H® Pure Cane Granulated Sugar1/4 cup butter, meltedFILLING:2 packages (8 ounces each) cream cheese, softened1-1/2 cups Domino® or C&H® Pure Cane Powdered Sugar2 cups (16 ounces) sour cream1 teaspoon vanilla extract2 eggs
Preparation
In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla; beat well. Add eggs, beat on low speed just until combined. Pour into crust. Place pan on baking sheet.
Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate any leftover cheesecake.
