Preheat oven to 375 F.
CRUST
1 1/2 c. ground graham crackers
5 tbsp. melted butter
1/3 c. sugar
Mix together and press onto the bottom of a 12” greased springform pan.
Bake for 7 minutes.
Remove from oven and cool.
Once cooled wrap the outer bottom of the pan with heavy duty foil and set aside.
FILLING
4 - 8 oz. cream cheese softened
6 large eggs at room temperature
2 c. sugar
2 tsp. vanilla
1 pint sour cream
1 pint of heavy cream that has been whipped
canned fruit filling
Cream together cream cheese and eggs.
In a separate bowl, mix together sugar and vanilla then add to cream cheese egg mixture.
Gently fold in whipped heavy cream and sour cream.
Pour mixture into pan with graham cracker crust.
Place a 9 x13 pan filled with water on bottom shelf of oven.
Place cheesecake on the middle shelf of oven and bake for one hour.
Open the oven door slightly and turn oven off.
Leave cheesecake in the oven with door ajar for another hour.
Chill for 24 hours before serving.
When ready to serve, unlock the springform and top with fruit before serving.
I like to use cherries, as I usually make this for Christmas Eve.
