Cheesecake

Preheat oven to 325 degrees F.

Line the the bottom of a 10-inch springform pan with foil.

Mix together the crust ingredients in a small bowl and then press the mixture evenly into the bottom and a couple inches up the sides of the springform pan.

Use a mixer to blend cream cheese, sugar, flour and vanilla until smooth. Add sour cream. Then add eggs. Blend until just combined. Pour filling into the prepared crust.

Bake on the center rack of the preheated oven for 1 hour. Cheesecake will set on the outside, but should jiggle in the middle and appear underbaked. The cheesecake may even puff up a bit and crack—but don’t worry. It will be perfect.

Remove from oven and cool completely at room temperature. Then cover it tightly and refrigerate 8 hours or overnight before serving.

Top with your favorite berries or sauce, or simply a tablespoon of pie filling as I have done here.

Serves 12-14.

I originally started with the Better Homes and Gardens cookbook recipe for an 8 inch pan and adapted it so it’s just how I wanted the cheesecake for a 10 inch spring-form pan.