This cheesecake was one of my mom's specialties. I remember back then (does that make me sound old?), it was a special treat for her to go to the specialty food store and buy chocolate or strawberry flavored cream cheese. The sour cream topping is one of my favorites... and it kept the flavor of the cheesecake a surprise until we cut into it. Thinking about this enough, just might have to whip one up for dessert some time soon...
1 ¼ cups graham cracker crumbs
¼ cup sugar
¼ cup butter, melted
2 8-ounce packages cream cheese, softened
½ cup sugar
2 eggs
¾ tsp. vanilla
1 16-ounce container sour cream
¼ cup sugar
1 tsp. vanilla
Blend cracker crumbs, ¼ cup sugar, and melted butter. Press onto the bottom and sides of an 8x8 inch baking dish. Chill until firm (about ½ hour). In a mixing bowl, beat cream cheese, eggs, ½ cup sugar, and ¾ teaspoon vanilla using an electric mixer for 3 to 4 minutes. Pour into the chilled crust and bake at 350 degrees for 20 minutes. Remove from oven and let stand 10 minutes. Increase oven temperature to 450 degrees. Mix remaining ingredients together. Spread mixture over the cake and bake for 10 minutes. Chill several hours before cutting. Serves 6-8.
