Uncle Netch's Cheesecake

This is one of my favorites from childhood. My mom and my Aunt Jeanette made this all the time. It's very rich, but it's really good!

You can use a ready-made graham cracker crust, but this one in the recipe is easy and I like it because it's thicker than the ready-made crust. It's more buttery too!

Crust

1 2/3 cups graham cracker crumbs finely crushed

1/4 cup sugar

1/3 cup butter softened

1. In plastic bag, finely roll 1 Stay Fresh Pack graham crackers, or use

food processor.

2. Combine crumbs, sugar, and butter. Blend well with fork or pastry

blender.

3. Using back of large spoon, press crumb mixture inside 9-inch pie plate

to coat bottom and sides evenly.

4. BAKED CRUST: Bake at 375F for 8 minutes; set on wire rack to cool.

NO-BAKE CRUST: Chill in refrigerator 30 minutes before using. Fill with

your favorite chilled pie filling or freeze for ice cream pie.

Filling

12 oz. Cream cheese

1/2 cup sugar

2 eggs

1. Mix together and pour over crust.

2. Bake at 350 degrees for 15 minutes.

3. Remove from oven and cool.

Mix together:

1 teaspoon(s) vanilla

1/2 pint sour cream

2 tablespoon(s) sugar

1. Pour on cooled first layer.

2. Bake at 300 degrees for 5 minutes

This cheesecake is great by itself. For added yum, pour your favorite pie filling over the top!