Joyce's New York Cheesecake
  • 9 whole graham crackers, about 1-1/2 cups crumbs
  • 1-1/4 cups sugar, divided
  • 1/4 cup butter, melted
  • 2 pounds (4 - 8 ounce packages) cream cheese, softened
  • 4 eggs
  • 2 teaspoons vanilla, divided
  • 16 ounces sour cream, divid
  1. Preheat oven to 325 F. In food processor, process graham crackers and 2 tablespoons sugar. While processing, drizzle in butter. Press mixture into 9-inch springform pan. Bake for 10 minutes. Beat cream cheese and 1 cup sugar. Add eggs one-at-a-time. Stir in 1 teaspoon vanilla and 1 cup sour cream. Combine until well-blended. Pour over crust. Bake for 45 minutes. While baking, stir together remaining sour cream, sugar and vanilla. Remove cheesecake from oven and carefully spread sour cream mixture on top. Bake for additional 10 minutes. Remove from oven and take a knife around the edges. Cool completely before removing rim of pan. Refrigerate for at least 4 hours or overnight. Store leftover cheesecake in the refrigerator