Gov. Stitt’s Favorite Cheesecake

Crust: 

  • 2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 5 tablespoon butter, melted

Filling:

  • 3 (8 ounce) containers Philadelphia cream cheese, room temperature 
  • 1 c sugar
  • 2 eggs
  • ½ teaspoon vanilla

Topping: 

  • 1 cup sour cream
  • 3 teaspoons sugar
  • 1/2 teaspoon vanilla
  1. Preheat the oven to 350 degrees.
  2. Spray an 8 inch springform pan with nonstick cooking spray.
  3. In a small bowl, mix together all of the crust ingredients.
  4. Press into the bottom of the prepared springform pan and bake for 10-13 minutes or until golden brown.
  5. While the crust is baking beat together the cream cheese and sugar for 3 minutes or until sugar is dissolved into the cream cheese.
  6. Mix in the eggs and vanilla and continue to beat for 2-3 minutes.
  7. Spoon the filling into the hot crust and smooth the top.
  8. Tap the pan on the counter to release any air bubbles.
  9. Bake for 30 minutes. Remove the cheesecake from the oven.
  10. Allow it to sit before spooning the sour cream over the top. 
  11. Reduce the heat to 300 degrees.
  12. In a small bowl, mix together the sour cream, sugar and vanilla.
  13. Carefully spoon the mixture onto the top of the cooked cheesecake.
  14. Carefully smooth to cover the cheesecake entirely.
  15. Return to the oven and bake for 10 minutes.
  16. Remove from the oven and allow the cheesecake to completely cool on the counter and then cover and chill for 24 hours before serving.
  17. Garnish with fresh fruit and chocolate sauce. 

***Nana says this cheesecake freezes perfectly! Just wrap up well and freeze. Thaw and serve!