Jeanette’s Cheesecake

Note- this recipe has been my family’s go to cheesecake for years. My mom got it from an extremely old polish neighbor of her parents. It is not a thick New York style like I have posted previously but it is extremely wonderful and I have made it almost every Christmas Eve and people adore it. Tastes like my childhood.

Shell-

• 28 graham crackers (14 full crackers)

• 1 teaspoon cinnamon

• 1 tablespoon sugar

• 1/4 pound melted butter

Filling-

• 2 eggs, room temperature

• 2 packages Philadelphia cream cheese, softened

• 3/4 cup sugar

• 1 tablespoon sour cream

• 1 teaspoon vanilla

Topping-

• 1 pint sour cream

• 2 tablespoons sugar

• 1 teaspoon vanilla

Preheat oven to 350 F.

Crush grahams and combine with cinnamon and melted butter. Press into 9x13 glass baking dish.

Beat cream cheese with sugar. Add eggs one at a time and then sour cream and vanilla. Do not over mix.

Pour filling over crust and bake 25 minutes.

Remove from oven and cool 15 minutes.

To make topping mix sour cream with sugar and vanilla.

Drop topping by teaspoon full and carefully spread over the top of cheesecake.

Increase oven temperature to 425 F.

Bake 8 minutes. Cool and refrigerate.