VELVETY SOUR CREAM CHEESECAKE

FOR THE CRUST:
16 squares (2 1/2 inches each) graham crackers, broken
1/4 cup butter or margarine, melted
FOR THE FILLING:
2 packages (8 oz. each) cream cheese, softened
2 eggs
1 1/3 cups sour cream
2/3 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
FOR SERVING (OPTIONAL):
fruit coulis, pie filling, or chocolate or fruit sauce

Preheat oven to 350 degrees F.

TO MAKE THE CRUST:
Position multipurpose blade in work bowl. Add crackers. Process until fine crumbs form, 40 to 50 seconds. Drizzle butter over crumbs. Process until combined, 15 to 25 seconds. Press in bottom and 1 1/2 inches up sides of 9-inch springform pan.

Bake at 350 degrees F for 8 to 10 minutes, or until set. Cool.

TO MAKE THE FILLING:
Wipe out work bowl. Position multipurpose blade in work bowl. Add cream cheese and eggs. Process until blended, 10 to 15 seconds. Add remaining ingredients. Process until smooth and blended, about 15 seconds, scraping sides of bowl if necessary. Pour into baked and cooled crust.

Bake at 350 degrees F for 40 to 50 minutes, or until edges are set and center is soft-set. Cool 1 to 2 hours on rack. Refrigerate at least 4 hours.

TO SERVE:
Remove sides of pan to slice. If desired, serve with favorite fruit coulis, pie filling, or chocolate or fruit sauce.

Yield: 12 servings
Source: KitchenAid (Model KFP750) 12 cup food processor manual