My family’s recipe produces a cheesecake unlike any other I’ve had. It’s creamier – closer to the consistency of pudding – and it is pudding if it’s undercooked! Don’t pull it out of the oven if the whole thing still quivers when you give it a little shove. Fresh raspberry sauce is great on top of this cheesecake.

Crust:
1 1/2 cups crushed graham crackers (usually one package)
1 tsp flour
1/4 cup sugar
3/4 stick of butter
Filling:
2 8-oz packages of cream cheese
2 eggs
1 cup sugar
1 tsp vanilla

Second Filling:
1/2 pint sour cream
1/4 cup sugar
1/2 tsp vanilla

Blend all the ingredients for the crust and press them evenly into a pie pan.
Mix the cream cheese and the sugar, then add the eggs and beat until the mixture lightens.
Add vanilla to mixture.
Pour mixture into crust.
Bake at 350 for 20 min.
Stir second filling ingredients together and spoon on top of the cheesecake.
Bake about 25 minutes longer.
Chill before serving.

Posted by: danar