Sara Lee Original Cream Cheesecake

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Sara Lee Original Cream Cheesecake

 

Crust:

1/2 cup fine graham cracker crumbs

1/4 cup granulated sugar

1/2 cup butter, softened

 

Heat the oven to 375 degrees F.

 

Combine graham cracker crumbs, sugar and butter and mix well. Press the

mixture firmly into an ungreased 9-inch pie plate. Press flat onto bottom

only.

Bake for 8 minutes or until the edges are slightly brown. Reduce the oven

temperature to 350 degrees F for the filling.

 

Filling:

16 ounces cream cheese

1 cup sour cream

2 tablespoons cornstarch

1 cup granulated sugar

2 tablespoons butter, softened

1 teaspoon vanilla extract

 

Combine cream cheese, sour cream, cornstarch and sugar in the bowl of a

mixer. Mix until the sugar has dissolved. Add the butter and vanilla extract

and

blend until smooth, being careful not to over-mix or the filling will become

too fluffy and will crack when cooling. Pour the filling over the crust.

Bake

at 350 degrees F for 30 to 35 minutes, or until a

knife

inserted 1 inch from the edge comes out clean. Cool for 1 hour.

 

Topping:

3/4 cup sour cream

1/4 cup confectioners' sugar

 

Mix the sour cream and confectioners' sugar. Spread the mixture over the top

of the cooled cheesecake. Chill or freeze until ready to eat.