| 1 | Combine the crust ingredients in a mixing bowl. |
| 2 | Spread crust across the bottom of a 9 inch or 9 ?inch springform pan. |
| 3 | Put the filling ingredients in a food processor; blender, or electric mixer bowl. |
| 4 | Process (or blend) until smooth then pour gently over the graham cracker crust. |
| 5 | Bake in a 375 degree oven for 30 to 35 minutes or until done. |
| 6 | (the top will be brown and circular cracks will appear. |
| 7 | If you shake the pan, the cheesecake should quiver slightly, as if it were custard. |
| 8 | Do not overcook). |
| 9 | Take the cheesecake out of the oven. |
| 10 | Leave the oven on. |
| 11 | In a mixing bowl, combine the sour cream topping ingredients and stir until blended. |
| 12 | Spread the sour cream topping over the top of the hot cheesecake. |
| 13 | Return cheesecake to the oven for 5 minutes. |
| 14 | Remove cheesecake from the oven. |
| 15 | Let cool on the counter for about one hour. |
| 16 | Refrigerate at least 3 hours, preferably overnight. |
| 17 | Enjoy ! ! |
