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This cheesecake is not the spring form New York cheesecake you’re used to. Rather, it’s supple and pudding-like in texture, with a delicious cream cheese flavour. It has a graham cracker crust—a must for cheesecake­—and a soft cream cheese filling. A sour cream topping is a perfect garnish for this yummy treat.  

Crust:

•   1 stick butter, melted

•   4 tbsp. sugar

•   1 package of graham crackers

Smash the graham crackers until they are fine crumbs. Add the sugar and melted butter to the crumbs and mix together. Press into a pie plate.

Cake:

•   3 c. cream cheese

•   3 beaten eggs

•   1 c. sugar

•   1 tsp. vanilla

Mix cream cheese and eggs until smooth. Add sugar and vanilla and mix. Pour the mixture on top of the crust. Bake at 400F for 20 minutes.

Topping:

•   2 c. sour cream

•   1 tsp. vanilla

•   3 tbsp. sugar

Mix together.  Allow the cake to cool, and then add the topping.  Bake at 400F for an additional 10 minutes.