Beat cream cheese until smooth and fluffy (about 3 minutes). Add 1 tsp vanilla, gradually beat in 1/2 C sugar, then eggs one at a time. Beat until light and creamy. Pour into crust. Bake at 375 for 20 minutes.
Remove from oven and cool for 15 minutes. Turn oven up to 475.
To make topping, stir sour cream, vanilla and sugar together and spread evenly over cheesecake. Bake for 10 minutes at 475. Chill before serving.
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