2 cups graham cracker crumbs
3 tbsp. sugar
1/2 c melted butter
Spray pan with non-stick cooking spray. Mix crumbs, sugar, and sugar. Reserve a quarter cup for garnish. Press into spring form pan and place in freezer while you make the filling. Or bake at 325 degrees for 10 minutes.
Filling
5 pkg (8 oz) each cream cheese, softened
2 tbsp cornstarch
1 cup sugar
1 tbsp vanilla
1 cup sour cream
4 eggs
Preheat oven to 325 degrees.
Do not over beat. Mix cream cheese, sugar, cornstarch, and vanilla until well blended. Add sour cream, mix well add eggs, one at a time, mixing on low speed after each addition. Pour over crust.
To prevent cheesecake from cracking place a pan of water on bottom of rack while cheesecake bakes.
Bake one hour and 10 minutes or until center is almost set. No peeking. Do not insert a knife. This will cause cracking. Loosen sides of cheesecake immediately and cool before removing rim on a wire rack. Refrigerate 4 hours or overnight.
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