Sunday, August 15, 2010
For Crust, in processor, add 11 Graham Crackers broken first into quarters, 1/3 Cup Sugar, 1/3 Cup Softened UnSalted Butter and 1/8 tsp Salt. Dump into the bottom of a spring form pan and flatten using a flat bottomed object, pictured my meat tenderizer, but a glass works well too. Flatten tightly in the corners as shown. Preheat oven to 350.
For batter, beat at medium speed (3) 8oz softened Cream Cheese blocks and 2/3 Cup Sour Cream. Add 4 Eggs, 1 at a time beating at low speed until just combined. Add 1 tsp Vanilla and 1 Cup Sugar beating on low until just combined. Pour batter over crust and bake in preheated oven for 45 minutes. Remove from oven and set on cooling rack for 5 minutes. Make topping. Stir together 2 Cups Sour Cream, 1 Tbl Sugar and 1 tsp Vanilla. Drop spoonfuls of topping over cake and spread to an even layer. Place back in oven for 10 minutes. Place on cooling rack. After 10 minutes or so, remove the ring. Serve at room temperature. Serve with fresh berries.
Cool completely before refrigerating. If you refrigerate, remove 30 minutes before serving.