Betty Shrout’s Cheesecake Three Cities Spain

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Ingredients:
Crust
11ea  5×2 1/2 inch graham crackers ground fine
1/3 cup unsalted butter softened
1/3 cup sugar
1/8 tsp salt
Filling
3ea 8oz packages cream cheese softened
4 large eggs
1 tsp vanilla
1 cup sugar
Topping
16 oz container sour cream
1 tbs sugar
1 tsp vanilla

Preparation:
Preheat oven to 350 degrees

Crust
Stir together crumbs, butter, sugar and salt
Sprinkle half of mixture onto bottom buttered 9 inch springform pan near rim
pressing evenly about 1  1/4 inch up side
Sprinkle remaining crumbs onto bottom and press evenly over bottom
Filling
In mixing bowl blend cream cheese until fluffy and add eggs a little at a time
Continue beating on low speed until just mixed
Beat in vanilla and sugar on low speed until just mixed
Pour filling into crust and bake in middle of oven for 45 minutes
Remove from oven and let stand 5 minutes
Cake may not set in center until it cools, keep oven on

Topping
Stir together sour cream, sugar and vanilla
Drop spoonfulls of topping around edge of cand and spread gently and evenly
Bake cake an additional 10 minutes
Transfer cake in pan to rack and let cool
Cover and chill overnight
Remove side of pan and transfer cake to plate
Allow cake to reach room temperature (approx 30 minutes)
Serve with fresh strawberries