Holiday Blender Cheesecake
1-1/2 cups cookie or graham cracker crumbs
3 tablespoons flour
3 tablespoons sugar
3/4 teaspoon cinnamon
6 tablespoons melted butter
Cream Cheese Filling:
3 eggs, separated
1/2 cup sugar
1-1/2 cups sour cream
3 tablespoons melted butter
2 pkgs. (8 oz. each) cream cheese, softened, cut into cubes
2 teaspoons light rum or vanilla extract
Crumb Crust: Blend the ingredients with a fork. In a buttered 10-inch pie plate, pat crumb mixture around plate forming the crust. (On occasion, I have used a 9-in. springform pan.)
Cream Cheese Filling: Put yolks, sugar, rum or vanilla, and sour cream into blender. Blend at high speed for 20 seconds. Leave motor running and remove blender cover. Drop cream cheese cubes into center of mixture one cube at a time. Add egg whites, blending until mixed. Pour melted butter in a slow stream into mixture. Turn off motor.
Pour mixture gently into pie crust, spreading evenly around the plate. Bake 35-45 minutes at 325ºF or until cheesecake appears set in middle. Do not overbake. Center will seem soft, but as the cheesecake chills it will firm up. Chill several hours.
Serve plain or with your favorite topping.