Easy NY Style Cheesecake
2 cups graham cracker crumbs
6 pkgs. (8 oz. each) cream cheese
1-1/2 cups sugar
2-1/2 tablespoons vanilla extract
5 eggs (I used X-large)
1 container (32 oz.) sour cream
1 can (20 oz.) pie cherries, optional
Sprinkle graham cracker crumbs into bottom of 10-inch springform cake pan. Press lightly into place. Put cream cheese in bowl and soften in microwave on the lowest setting for 3 minutes. To the cream cheese, add 1 cup of sugar, 1-1/2 tablespoons vanilla and the eggs. Use electric beater at low speed to blend well. Pour into cake pan. Bake at 375ºF for 35 minutes. Remove from oven.
In a bowl, use electric beater to blend sour cream, 1/2 cup of sugar and 1 tablespoon of vanilla. Pour mixture over top of cake and return to oven for 15 minutes at 400ºF. Remove from oven and let cool. Refrigerate overnight. Loosen spring latch and slide cake onto a plate, or keep on pan bottom and
place on decorative platter (that's what I did...didn't want to take a chance on breaking the cake!) Spoon pie cherries on top. Refrigerate until serving. This makes a very huge and tall cake!
Note: I seem to remember that 32 oz. of sour cream was too much for the top of the cake, so just pour it on top until it looks right...leave a small border around the edge of the cake. It will fill in the slight depression
at the top of the cake and cover any cracks there may be, which is a good thing! This cake should look picture perfect once you put the fruit on top...you can use fresh fruit of your choice instead, whatever you prefer. With the pie cherries, it looks just like something you'd see in a NY bakery!