Grandma Janet's Cheesecake


24 to 26 graham crackers-crushed (2 cups crushed)
1/3 cup sugar
1 stick salted butter-melted

1 (8 oz. pkg.) cream cheese (room temp)
1/2 (8 oz. pkg.) cream cheese (room temp)
1 cup sugar
1 tbsp. vanilla
3 large eggs (room temp)
3/4 cup sour cream (room temp)

1 (16 oz.) carton sour cream (room temp) 2 cups
1/3 cup sugar
May take less for topping


Preheat oven to 325 degrees
Using a fork gently mix together ingredients for crust and lightly press into a 9 1/2 in. pie plate. Set aside.
Cream together sugar and cream cheese on medium speed in mixer add vanilla. Reduce speed to low and add eggs one at a time until just blended. Add sour cream and gently blend by hand. (Do not over mix) Pour into pie crust (Do not fill too high there needs to be room for topping later) and bake in center rack in oven for 30 to 33 min. Will not look set. Remove from oven and let rest for 30 min. Add topping and return to oven for another 15 min. remove and let cool. Refrigerate overnight to completely set.

Notes: 3 8oz pkg cream cheese, 3 16oz sour cream, 3 cellophane pkg graham crackers makes 2 Cheesecakes with extra batter
5 8oz pkg cream cheese, 4 16oz sour cream for 3 cheesecakes
One family size box of honey made graham crackers makes 4
Set home oven to 330.....30-33 minutes