(Courtesy of my friend, fellow co-worker & gourmet goddess, Melissa)
2 C graham cracker crumbs
1/2 C butter (1 stick)
1 1/4 C Sugar
1 Tbsp. Vanilla extract
4 8-oz. packages cream cheese (you want the real stuff here, not anything lite)
1 8-oz. tub sour cream
2 Tbsp. corn starch
1 can fruit topping (optional)
1. Melt butter & stir together with graham cracker crumbs & 1/4 C sugar. Stir until well-blended. Press mixture along bottom & sides of a 9- or 10-inch springform pan. Freeze until firm, while mixing filling.
2. Blend cream cheese, 1 C sugar, vanilla & corn starch. Add eggs & blend on high speed until fluffy. Stir in sour cream, being careful not to over-mix (it’s okay if there are white streaks of sour cream visible). Pour into prepared pie crust. Bake at 450°F for 10 minutes. Reduce heat to 200°F and continue baking for 1 hour. Turn off oven and leave for several hours untouched (at least 4 hours, or overnight). Place cake in refrigerator to cool. Top with fruit if desired.