The hardest part about making this New York-Style Sour Cream-Topped Cheesecake is waiting for it to chill! Don't forget to top with strawberries before you dig into this smooth and rich dessert.
How to Make It
Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides. Stir together cracker crumbs, butter, and 2 tablespoons sugar; press firmly onto bottom of prepared pan.
Beat cream cheese, 1 cup sugar, and 1 teaspoon vanilla at medium speed with an electric mixer until well blended. Add 1 cup sour cream, beating well. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Pour over crust.
Bake at 325° for 40 minutes or until center is almost set. Stir together remaining sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla until well blended; carefully spread over cheesecake.
Bake 10 more minutes. Cool on a wire rack 30 minutes. Cover and chill at least 4 hours or up to 24 hours. Lift cheesecake from pan, using foil sides as handles. Top with strawberries just before serving. Store leftover cheesecake in refrigerator.
New York-Style Cinnamon Cheesecake: Stir together cracker crumbs, butter, and sugar as directed in Step Press mixture onto bottom and 1 inch up sides of a lightly greased 9-inch springform pan. Prepare batter as directed in Step 2, beating in 1 1/2 teaspoons ground cinnamon with cream cheese. Bake at 325° for 50 minutes or until center is almost set. Top with sour cream mixture as directed, and bake 10 more minutes. Remove from oven, and gently run a knife around the edges of cheesecake to loosen. Cool and chill as directed. Omit strawberries. Garnish with sliced almonds, fresh rosemary sprigs, and pear slices, if desired. Prep: 20 min., Bake: 1 hr., Cool: 30 min., Chill: 1 hr.
