Strawberry Blonde Cheesecake
rec.food.cooking/M. Cruise/1996

Crust:
2 cup vanilla wafer crumbs
1/2 cup melted butter

Filling:
2 (8 oz) pkgs cream cheese
3 eggs
2/3 cup sugar
1 tsp vanilla
1 (12-oz) jar strawberry preserves

Topping:
1 pint sour cream
1/2 cup sugar
1 tsp vanilla

Preheat the oven to 375 degrees F.

Mix the cookie crumbs and melted butter together until it forms a crumbly mixture. Press into the bottom and about 2 inches up the sides of a 10-12 inch spring-form pan. Chill in the refrigerator for at least 30 minutes.

Mix the pint of sour cream, 1/2 cup sugar, and 1 tsp vanilla together thoroughly and set aside.

In the large bowl of a mixer, beat together the cream cheese, 2/3 cup sugar, and vanilla until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Scrape down the beaters and beat the mixture again until completely smooth and creamy.

Pour the strawberry preserves into the chilled crust. Spread evenly. Pour the cream cheese mixture over the preserves.

Bake at 375 degrees F. for 25 minutes. Remove the cheesecake from the oven and let stand for 15 minutes. Raise the oven temperature to 425 degrees F. Stir the sour cream mixture one more time and then pour gently over the top of the cheesecake.

Bake at 425 degrees F. for 10 minutes. Cool the cheesecake slowly to room temperature and then refrigerate overnight.

Wet Walnuts (Ice Cream Topping)
rec.food.cooking/Jan Penovich/1994

Many years ago I worked at a coffee shop that had a soda fountain, and they made their wet walnuts with walnuts and vanilla syrup. Real simple.