Original Cream Cheesecake
Instructions:
- 1-9 inch graham cracker crust
- FILLING:
- 16 oz cream cheese
- 1 cup sour cream
- 2 tablespoons cornstarch
- 1 cup granulated sugar
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- TOPPING:
- ¾ cup sour cream
- ¼ cup powdered sugar
- For the filing: mix the cream cheese, sour cream, cornstarch, and sugar in the bowl of a mixer. Mix until sugar has dissolved. Add the butter and vanilla, blend until smooth.
- Pour the filling over the crust. Bake for 30 to 35 minutes, or until a knife inserted 1 inch from the edge comes out clean. Cool for 1 hour.
- For the topping: mix the sour cream and powdered sugar. Spread the mixture over the top of the cool cheesecake. Chill or freeze until ready to eat.
- Makes one 9-inch Pie