Marcia Laun Recipe Collection
Cheesecake

Crust:
15 Graham cracker squares (Honey Maid brand is best)**See below for new measurement
1/2 Cube butter

Filling:
2 Beaten eggs
1 tsp. Vanilla
12 oz. Philadelphia cream cheese (softened to room temperature)
1/2 c. Sugar

Topping:
1 c. Sour cream
1/2 tsp. Vanilla
1/4 c. Sugar

For crust, crush graham crackers, melt butter, mix together. Press crumb mixture into buttered cake or spring form pan. Bake crust 5 minutes at 350 degrees. Cool before filling.

For filling, beat all ingredients until smooth. Pour into crust. Bake at 350 degrees for 20 minutes. Cool at least 20 minutes.

For topping, stir ingredients thoroughly. Spread on top of cooled cake. Bake at 350 degrees for 5 minutes. Cool, then refrigerate overnight.

Wil's mom (Anne) tried many recipes to attempt to make the perfect cheesecake for his dad (Fritz). She never found that recipe until after Fritz died. A Jewish neighbor brought a cheesecake to the memorial meal. It was that perfect cheesecake he would have loved. This has been the requested birthday cake for all his off-spring ever since.

**Note from Marcy added 9/22/11: Honey Maid keeps shrinking the size of their crackers. I just made the crust and used a whole package of crackers(1 of the 3 pks in the box). I thought we should know the ounces so we can know how to convert when they shrink the crackers again. I used 4.8oz of crackers and this seems to be perfect.

Recipe Contributed by Anne Laun