Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Crust:

  3. 1 3/4 cups crushed vanilla wafers

  4. 6 tbsp. butter, melted

  5. Filling:

  6. four 8 ounce packages cream cheese, softened

  7. 1 cup sugar

  8. 2 tbsp. all purpose flour

  9. 2 large eggs

  10. 1 large egg yolk

  11. 6 tbsp. sour cream

  12. 1/2 tsp. vanilla extract

Instructions Jump to Ingredients ↑

  1. For the Crust:

  2. Butter the inside of a 9 inch springform pan Stir together the cooie crumbs and butter until evenly moistened. Press the crust mixture into the bottom and up the sides of the prepared pan. Refrigerate the crust while preparing the filling.

  3. For the Filling:

  4. Preheat the oven to 350 degrees. Combine the cream cheese, sugar and flour in a large bowl and beat about 3 minutes until light and creamy. Add the eggs and yolk one at a time, beating after each addition. Add the sour cream and vanilla and beat until smooth. Pour the filling into the prepared crust. Place the cheesecake on a sheet pan. Bake the cheesecake about 50 minutes until the edges are firm and the center barely jiggles. Refrigerate the cheesecake 8 hours.

  5. Rub a hot moist towel several times around the outside of the springform pan. Carefully remove the pan sides. Cover and refrigerate the cheesecake until ready to serve. If desired: top with your favorite pie filling, sauce or glaze just before serving.


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