The creamy consistency of my family’s cheesecake is unlike any cheesecake I’ve had at any bakery or restaurant. It comes out a similar color as the famous “New York Cheesecake” but that’s where the likeness ends. Think of it like the normal cheesecake crossed with pudding. Some may say it’s 50 times better, but so far those people are all blood related to me.
16 ounces cream cheese (2 regular packages)
2 eggs
1 cup sugar
1 tsp valnilla

topping:
1/2 point sour cream
1/4 cup sugar
1/2 tsp vanilla
crust:
1 1/4 cup crushed graham crackers
1 tsp flour
1/4 cup sugar
3/4 stick of butter

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