
Ingredients
- Crust:
- 6 T. butter
- 2 c. crushed Nilla wafers
- 1/8 c. sugar
- Filling:
- 4 8oz pkg. cream cheese, room temperature
- 2 c. sugar
- pinch of salt
- 4 large eggs
- Topping:
- 2 c. sour cream, about 24 oz.
- 1/2 c. sugar
- 2 t. vanilla extract
- Seeds of 1 vanilla bean (optional)
Directions
- Preheat oven to 350°.
- Melt butter and combine with Nilla wafers and sugar until well mixed. Press mixture into the bottom and a little up the sides of a lightly sprayed 10" spring form pan.
- Bake crust for 5 minutes while mixing the filling.
- Combine cream cheese and sugar and beat for 2 minutes. Add salt and blend. Add eggs, one at a time just until blended. Don't over mix the eggs. If you whip too much air into the batter, the cheesecake will rise like a soufflé. Pour filling into pan and bake for 45-50 minutes. Use a water bath to avoid cracks.
- Remove from oven and let stand for 10 minutes while preparing topping. Combine sour cream, sugar, and vanilla extract. Spread evenly over top of cheesecake and return to oven for 8-10 minutes.
- Remove from oven and place in refrigerator immediately.