| 1 | : in a small bowl, blend well the graham cracker crumbs, butter or margarine, and 3 tablespoons granulated sugar. |
| 2 | Press the crumb mixture in the bottom of a greased 8" or 9" springform pan. |
| 3 | Place the pan in the freezer to chill while you prepare the filling. |
| 4 | : in a mixer bowl, mix the cream cheese and sugar until smooth and light. |
| 5 | I, myself, mix alternately 8 ozs. |
| 6 | Of the cream cheese and ?cup of the sugar. |
| 7 | This is just to ensure it is evenly mixed. |
| 8 | When the cream cheese and sugar mixture is light and creamy, mix in the eggs, vanilla, and the cornstarch, making sure it is mixed well. |
| 9 | It should be a nice light yellow color. |
| 10 | Mix in the sour cream until well mixed. |
| 11 | Pour the mixture into the prepared springform pan. |
| 12 | : bake in a preheated 450 degree oven for 10 minutes. |
| 13 | Reduce the temperature to 200 degrees and bake for another 45 minutes. |
| 14 | Turn oven off and allow the cheesecake to cool in the oven with the door opened slightly for 2 ?to 3 hours. |
| 15 | Remove sides from pan and chill in refrigerator for another 2 to 3 hours. |
| 16 | Then slide the cheesecake off the bottom of your pan, if you wish. |
| 17 | ** you can use the oreo cookie crumbs in place of the graham cracker crumbs for a wonderfully delightful change. |
| 18 | (this is the way that most of the people order it from me). |
| 19 | *** before placing the cheescake in the oven for baking, i always sprinkle a bit of the crumbs on top for garnish. |
| 20 | Really looks nice! **** last hint: i put a pan with about 2-3 inches of hot water on the bottom shelf. |
| 21 | It helps to keep the cheesecake from cracking. |
| 22 | Always bake the cheesecake on the middle shelf...no lower!!! from elaine poncelet, vision dimension bbs, kook-net hub, gerald, missouri |
