INGREDIENTS

INSTRUCTIONS

From: janetm@online.magnus1.com (Janet Morrissey)  Date: Wed, 22 Mar 95
18:26:03 GMT Preheat oven to 350 F.  Mix crumbs,  sugar, and butter.
Press onto bottom of 9 or 10-inch spring-form pan  Bake 10 minutes.
Beat cream cheese, sugar, and flour at medium speed until well
blended. Add eggs, one at a time, beating well after each addition.
Blend in sour cream and vanilla.  Pour over crust.  Bake 1 hour and  10
minutes. Turn oven off and let cake sit in oven with the door  propped
open until oven has cooled.  Loosen cake from rim of pan.  Rim can be
removed when completely  cooled. Best flavor is developed if
refrigerated.  Any kind of crumbs can be used.  I often use chocolate
cookie crumbs  rather than graham cracker crumbs.  I've also used
finely chopped  nuts.  You can use margerine instead of butter, but I
always figure that  when I make a cheesecake, it's special, so why cut
corners on fat,  calories, and, most especially, flavor.  Many times I
have added an additional partial package of cream cheese  that I may
have had on hand, and once I added a whole additional 8-oz  package
with no problem with the texture or taste.  I have also added more sour
cream than is called for since I always  buy it by the pint.  Anyway,
play with this all you like, I've never had it come out bad.  For my
SO, I top it with cherry pie filling from a can. That's his  favorite.
I like it plain, myself, although I'll eat it with any  topping.
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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 208
Calories From Fat: 88
Total Fat: 9.9g
Cholesterol: 95.5mg
Sodium: 47.7mg
Potassium: 66mg
Carbohydrates: 26.5g
Fiber: <1g
Sugar: 24.8g
Protein: 3.3g