When we dig up the gold of the past, it must be beaten into useful coins for today. Past, present, and future belong together. The most joyful knowledge is that we are citizens of heaven. Our outlook goes beyond this world, and we are in training for eternity... [In getting older] one discovers something of the plan behind the happenings of the past. When we look back we realize that behind many events, which were not important in themselves, there is a design, an order, a continuity.

Corrie ten Boom

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy			1	Servings

INGREDIENTS

1		Stick (1/4 pound) butter or margarine
1 3/4	c	Graham cracker crumbs
1/4	c	Chopped pecans or walnuts
1/2	ts	Ground cinnamon
3	lg	Eggs
2	pk	(8-ounce) cream cheese, softened
1 1/8	c	Granulated sugar, divided
2 1/2	ts	Pure vanilla extract, divided
1/2	ts	Almond extract
2	pt	(4 cups) dairy sour cream, divided

INSTRUCTIONS

This is a very simple cheesecake recipe that everyone loves. My mother has
been making it for as long as I can remember, and folks always want the
recipe. It seems to be infallible, and the sour cream topping will hide any
cracks. I hope you'll emjoy it, too.
1. The day before you intend to serve this, preheat oven to
350    degrees F.
2. Melt butter in medium-sized saucepan.
3. Add graham cracker crumbs, nuts, and cinnamon. Stir with wooden spoon
until thoroughly combined.
4. Set aside approximately 1 teaspoon of the crumb mixture. Press remaining
crumbs onto bottom and sides of a springform pan.
5. Break eggs into large mixing bowl. Beat with electric mixer or wire
whisk.
6. Add cream cheese, 1 cup of the granulated sugar, 2 teaspoons of the
vanilla, and almond extract. Beat until smooth.
7. Blend in 3 cups of the sour cream.
8. Pour into crumb crust.
9. Bake until just set (approximately 35 minutes). Do not worry if it
cracks. Cool.
10. Refrigerate for at least 5 hours before serving (preferably overnight).
11. An hour or so before serving, combine reserved 1 cup sour cream, 2
tablespoons of the sugar, and 1/2 teaspoon of the vanilla. Spoon over top
and sides of cheesecake.
12. Sprinkle reserved crumbs over sour cream topping. Posted to EAT-L
Digest 12 Mar 97 by Teasel <teasel@JUNO.COM> on Mar 12, 1997

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