Ingredients
The following ingredients have 9 Servings
- For the crust:
- 40 vanilla wafers, crushed into crumbs
- 1/4 cup granulated sugar
- 1/4 cup butter, melted
- For the cheesecake:
- 2 packages (8 oz each) cream cheese, softened
- 3 eggs
- 1/2 cup granulated sugar
- 3/4 teaspoon vanilla extract
- For the sour cream topping:
- 1 pint (2 cups) sour cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instruction
- Preheat oven to 375° F and lightly grease a 9-inch springform pan (or pie pan). Set aside.
- In a medium bowl, mix together wafer crumbs, 1/4 cup sugar, and 1/4 cup melted butter until well combined. Press mixture into bottom of prepared pan.
- Bake 8 minutes, then set on wire rack to cool.
- In a medium bowl, combine cream cheese, 1/2 cup sugar, vanilla, and eggs, and beat together with an electric mixer until smooth. Pour mixture into cooled cookie crust.
- Bake until center is set, 20 minutes. Remove and let cool 15 minutes before adding sour cream topping.
- Meanwhile, mix together sour cream, 1/4 cup sugar, and vanilla and spread over cooled cheesecake. Raise oven temperature to 475°F and after 3 minutes of preheating, put cheesecake back in to bake for 10 minutes.
- If using a springform pan, let cool 10 minutes before running a knife along the edges. Refrigerate overnight. Release springform pan, slice, and serve. Enjoy!
