Recipe BackgroundI've been making this dessert for years. My tattered recipe card is titled "Abby's Cheesecake", so it may have originated from a post in the Dear Abby column years ago. When you're making the crust, you can purchase graham cracker crumbs or place graham crackers in a zip style bag and use a rolling pin (or a soup can) to make your own crumbs. If you like a thick crust, or are afraid you might not be able to distribute the crumbs evenly, you can make 1 1/2 batches of the crust. CheesecakeCrust1/3 cup powdered sugar 1 1/2 cups graham cracker crumbs 1/4 cup butter 1. Melt butter and combine with graham cracker crumbs and sugar. Pour the mixture in the bottom of a spring form pan. Use your fingers to press the mixture into the pan. Start pressing the mixture into the sides of the pan (go about 3/4 up the sides of the pan) and then press the remaining crumbs into the bottom of the pan. This will form the crust so try to distribute the crumbs evenly, making sure there are no holes. Filling 1 cup granulated sugar 3 (8 ounce) packages cream cheese, softened 1 teaspoon vanilla 4 eggs 2. Using a stand or electric mixer, combine all of the filling ingredients. 3. Pour this mixture into the unbaked crust in the spring form pan. 4. Bake in an oven which has been preheated to 350°F for 50 minutes. 5. Just before the baking time has ended, make the topping: Topping 1 pint sour cream 1/2 cup granulated sugar 1 teaspoon vanilla 6. Combine all topping ingredients in a small bowl. 7. Remove the cheesecake from oven when done. Don't turn the oven off. Spoon the topping mixture on top and evenly spread it around with the back of the spoon. 8. Return the pan to the hot oven for an additional 5 minutes. 9. After the cheesecake has cooled, chill in the refrigerator overnight. Can be topped with fresh fruit. Serves 9-12
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