Mix graham cracker, butter and sugar and press firmly onto bottom of pan. Bake the crust at 200 for 10 minuets, before pouring in batter. Make sure you spray bottom and sides of pan w/ spray. And I always only put the crust on the bottom, but you can press it onm the sides too.
Beat cream cheese until smooth, add sugar and mix. Add eggs one at a time, fully incorperating each one. Add salt, flour and vanilla and mix. Mix in Sourcream. Scrape bowl peridoically, epsecially at the bottom of the bowl. Mix should be smooth.
Bake in a 350 degree oven for about an hour. It'll still be a bit jiggly on top. If the top cracks, it's ok. It doesn't hurt it any. Let cool for about ½ an hour. Run a knife along inside edge of pan. Don't remove the ring yet though. Refridgerate overnight. Don't remove the ring until it is completely cooled! If you don't wait, you run the risk of it sticking to the ring.
Originally Submitted
6/11/2009
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