Cheesecake
Source: combination of recipes
Crust:
1 cup graham cracker crumbs
3 T sugar
3 T butter, melted
Grease bottom and sides of 9" springform pan (or use non-stick pan). Mix crust ingredients, press onto bottom of pan.
Bake at 325 for 10-15 minutes, cool.
Filling:
4 (8oz) pkgs cream cheese, room temp
1 1/3 cup sugar
2 T cornstarch
dash salt
4 eggs, room temp
1/4 cup sour cream, room temp
1/4 cup heavy cream, room temp
1 T vanilla
With electric mixer, beat cream cheese until smooth.
Whisk together sugar, cornstarch and salt until no lumps remain, beat in to cream cheese mixture gradually, scraping down sides of bowl often.
Beat in eggs one at a time, mixing just until blended, do not overmix.
Stir in sour cream, heavy cream and vanilla.
Pour over cooled crust. Release air bubbles from batter by gently dropping pan on counter a few times, let sit for awhile to give the air bubbles a chance to rise to the top.
Place on middle oven rack, bake at 325 for about 1 hour until edges are set, and center jiggles like jello.
Turn off heat and open oven door, leaving ajar for 1 hour.
Remove to wire rack, run knife around side of pan to make sure cake doesn't stick as it cools, let cool completely.
When cake has cooled, place uncovered in refrigerator for 1 hour. Cover and refrigerate at least 8 hours, up to 5 days. Freezes well.
Optional Sour Cream Topping: combine 1 cup sour cream, 2 T sugar and 1/2 tsp vanilla. Spread over cooled cake.