| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cake | 8 | Servings | |
INGREDIENTS
| 1 | Box rusk; finely rolled | |
| 1 | tb | Sugar |
| 4 | tb | Melted butter |
| 1 1/2 | lb | Cream cheese |
| 5 | Eggs | |
| 1 | c | Sugar |
| 1 1/2 | ts | Vanilla |
| 1 1/2 | pt | Sour cream |
| 1 1/2 | ts | Vanilla |
| 1/2 | c | Sugar |
INSTRUCTIONS
CRUST FILLING TOPPING Place crumb mixture in bottom & press to sides of spring-form pan (2-quart capacity). For filling, mix cheese until soft & creamy in mixer bowl. Add whole eggs, one at a time, beating well. Then add sugar & vanilla. Pour batter over crust very slowly & bake in preheated 300 degree oven for 1 hour. Combine topping ingredients & spread topping on filling & return to oven for 5 minutes more. Decorate with whole strawberries if desired. MRS W.H. (MAMIE JEAN) GARDNER From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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