INGREDIENTS

INSTRUCTIONS

From: medina@rocky.Tymnet.COM (Brenda Medina)  Date: 8 Oct 1993
15:59:27 GMT This cheesecake recipe was given to me  by a good friend,
his mother is the author.  I'm sure you'll really  enjoy this one and
receive many compliments.  NOTE: If using neufchetel cheese, add an
extra egg and increase the  total baking time to 45 minutes, then test
for doneness.  Preheat oven to 350 degrees.  Crust: Combine the crust
ingredients, spray both glass pyrex pie  plates with non-stick coating
of your choice. Evenly divide the  mixture between the two plates. Pat
in with high sides. Chill at  least one hour.  Filling: Have all
ingredients at room temperature.  Let the unwrapped  cream cheese
soften in the bowl you're going to mix in.  Cream the  cheese with an
electric mixer.  Add the sugar a bit at a time, then  add salt. Scrape
down the beaters and the sides of the bowl.  beat  until fluffy; add
eggs one at a time. Beat well. Add vanilla and  blend well. Add sour
cream and blend well. Don't overdo at this point.  Divide this mixture
evely into the two prepated pie plates.  After the  mixture has been
poured, run your thumb around the inner pie plate  outer crust edge to
force some of the crust crumbs onto the filling.  Bake both cheese
cakes in the aformentioned pre-heated oven at 350  degrees for 30
minutes.  Check for doneness when the 30 minutes are  up. If the
cheesecakes jiggle like set jello, and if they have  started to rise on
the sides, take out and cool.  If not, bake an  additional 10 minutes.
After cooling, chill for at least 6 hours  before serving.  Optional:
Top each pie with a can of pie filling (cherry, etc.)  REC.FOOD.RECIPES
ARCHIVES  /DESSERTS  From rec.food.cooking archives.  Downloaded from
Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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