Recipe: Heavenly Cheesecake Recipe (McCall's Magazine 1997)

HEAVENLY CHEESECAKE

FOR THE CRUST:
1 cup graham cracker crumbs
3/4 cup graham cracker crumbs
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
FOR THE FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1 tablespoon vanilla extract
3 large eggs

TO MAKE THE CRUST:
Preheat oven to 350 degrees F. With cooking spray, lightly coat 9-inch spring form pan.

In bowl, mix crumbs and cinnamon. Drizzle in butter; toss with fork until evenly moistened. Press crumb mixture onto bottom and 1 1/2 inches up sides of pan.

Bake 8 to 10 minutes until edges are lightly golden and crust is set. Let cool on rack.

Reduce oven temperature to 325 degrees.

TO MAKE THE FILLING:
In large bowl, with electric mixer on medium-high speed, beat cream cheese 2 to 3 minutes or until fluffy. Gradually beat in sugar, scraping sides of bowl with rubber spatula, until smooth.

With mixer on medium speed, add sour cream and vanilla. Beat in eggs, one at time, just until incorporated.

Wrap outside of pan with heavy duty foil. Pour filling into crust.

Set filled pan in center of large roasting pan. Carefully pour enough boiling water into roasting pan to reach halfway up sides of springform pan.

Bake 70 to 75 minutes, until center is almost set but still slightly jiggly. (DO NOT OVER BAKE; cake will firm as it cools). Let cool in water for 15 minutes. Transfer springform pan to cooling rack; let cool completely.

Remove foil. Refrigerate until chilled, at least 8 hours or overnight.

TO SERVE:
Run thin knife blade around edge of pan; remove pan sides. Transfer to serving plate. Let stand at room temperature 1/2 hour.

Garnish with blueberries and strawberries.

Makes 12 servings
Source: McCall's magazine, 1997