Easy Cheesecake

Cake
32 oz. of cream cheese, softened
6 eggs
8 oz. sour cream
4 tsp. vanilla
1-1/3C. + 6 TB. sugar

Crust
1-1/4 C. graham cracker crumbs
1/4 C. sugar
1/3 C. butter, melted

Cream together the cream cheese, 1-1/3 C. sugar, eggs, and 2 tsp. vanilla.  Pour all into a springform pan already prepared with the crust--or--a greased 3 quart oblong pan.  Bake a half an hour at 350F, then remove brieftly from oven, leaving the oven on.  While cake is out of oven, mix together the sour cream, remaining 2 tsp. vanilla, and 6 TB. sugar.  Spread this mixture over the top of the partially-baked cheesecake.  Replace the cheesecake in the oven and bake 15 minutes more.  Remove immediately and let cool until set, ideally overnight.

To make the crust: combine all crust ingredients, then press into the bottom and up the sides of a springform pan.  Bake at 325F for 5 minutes.  Let cool, then bake the cheesecake in it as directed above.

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I included the blueberry and strawberry glazes in separate posts.
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My great-aunt Kitty was a wonderful woman who graciously gave my mom this recipe when she was a new bride.