Recipe(tried): Kangaroo Court Cheesecake

KANGAROO COURT CHEESECAKE

FOR THE CRUST:
2 1/2 cups of Graham cracker crumbs (15 square graham pieces)
4 oz butter, melted (3/4 stick)
2 Tbsp sugar

FOR THE FILLING:
4 large eggs, beaten
1 cup sugar
3 tsp vanilla
24 oz cream cheese (room temperature, softened, and cut up)
16 oz sour cream

FOR THE TOPPING:
16 oz sour cream (at room temp)
2 tsp vanilla
3 Tbsp sugar

CRUST:
Mix and press into bottom and sides of a (10 x 2 1/2-inch) spring form cheese cake pan.

FILLING:
Beat sugar and vanilla into beaten eggs. Add pieces of cream cheese a little at a time. Beat mixture only until smooth, too much beating can cause a cracked cake from too much air. Fold in 16 oz of sour cream (room temp). Pour into graham crust.

Bake at 350 degrees F. The center should be solid and the cake have a light golden color on top, about 45 minutes without water bath.

(Recommended to use a Bain Marie to stop cracking, carefully wrap x-tra heavy foil around the springform (to exclude water) before filling with batter. Place in a 12-inch cake pan, add boiling water after placing cake in oven. Fill water to the level of the batter since much will evaporate during cooking. With this method the cake will cook in 75 minutes, longer if you peek.)

Let cool for at least 30 minutes before putting on the topping.

TOPPING:
Mix the ingredients for the topping together and spread it over top of cooled cheese cake. Place back in oven at 450 degrees F for only 10 minutes.

After taking the cheese cake out of the oven, let it cool down for at least an hour. Refrigerate at least 8 hours before serving. Can also add your favorite fresh berries.

VERY IMPORTANT:
Ingredients at or near room temp. = less chance of a cracking cake.