| A thick, rich, creamy cheesecake enough for | | | | |
| the entire family 1 1/4 cups graham cracker | | | | At this time your cheesecake mixture should |
| crumbs | | | | be fluffy like ice cream as it comes out of |
| | | | the ice cream machine. Prepare your 10 inch x |
| 2 tablespoons sugar | | | | 2 inches spring form pan, in a large bowl |
| | | | place your graham cracker crumbs and 2 |
| 3 tablespoons butter ir margarine melted | | | | tablespoons sugar, and your melted butter or |
| | | | margarine, then with a wire whisk, whisk them |
| 2 pounds cream cheese | | | | together until well combined, brush onto the |
| | | | sides of your spring form pan a little |
| 1 cup sugar | | | | softened butter so the crumbs have something |
| | | | to hold to, place the crumbs on the sides and |
| 8 ounces sour cream | | | | bottom of the pan. Now you add slowly to the |
| | | | pan your cheesecake as not to disturb the |
| 2 eggs | | | | crumbs too much, now you should have a full |
| | | | pan. |
| 1 cup flour | | | | |
| | | | Preheat your oven to 275 degrease and not |
| 3/4 cup heavy whipping cream | | | | more, when your oven is hot place the cake in |
| | | | it and bake for 55 minutes then shut off the |
| In a 5 quart mixing bowl place 2 pounds of | | | | oven and let it in there for 3 hours, at the |
| cream cheese and 1 cup granulated sugar and | | | | end of this time you should have the most |
| mix on low speed until cream cheese is | | | | beautiful cheesecake you ever seen, let the |
| softened and smooth, place in bowl 8 ounces | | | | cake on the table for 1 1/2 hours then place |
| sour cream and continue mixing until well | | | | it in the refrigerator for about 2-3 hours. |
| blended, at this time add 2 eggs, mix for 2 | | | | Now remove it from the pan and enjoy. On this |
| minutes then add 1 cup flour, and 3/4 cup | | | | cheesecake you can top it with anything you |
| heavy whipping cream, mix on second speed | | | | like cherries, blueberries, strawberries and |
| until smooth and creamy. | | | | so on. |