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Best-Ever Cheesecake

Yield 12 to 16 servings


  • 2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1/2 cup butter or margarine, melted
  • 4 (8-ounce) packages cream cheese, softened
  • 1 3/4 cups sugar
  • 7 eggs
  • 3 (8-ounce) cartons commercial sour cream
  • 1 tablespoon plus 1 teaspoon vanilla extract

How to Make It

  1. Combine first 3 ingredients, mixing well. Firmly press mixture into bottom of a greased 9- inch Spring form pan, and chill thoroughly.

  2. Beat cream cheese with an electric mixer in a large mixing bowl until light and fluffy; gradually add 1 3/4 cups sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla; mix well.

  3. Pour mixture into pan. Bake at 350° for 1 hour and 5 minutes. Turn oven off. Allow cheesecake to cool in oven 4 hours. (Do not open oven door.) Remove from oven. Loosely cover; refrigerate 12 hours. Remove sides from Springform pan; transfer cheesecake to a serving platter. Cut into wedges; serve on chilled dessert dishes.

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