| Procedure |
| Blend
the cracker crumbs, 1/4 C sugur, 1/4 C butter, and line
the bottom of an 8 - 9 inch spring-form pan. |
| Blend
the sour cream, 1/2 C sugar, egges, and vanillia in a
food blender for 1 minute. Add the cream cheese. Blend
until smooth. |
| Pour 2
t of melted butter through the top of the machine. Pour
into the spring-form pan. |
| Bake
in the lower third of a 325° oven for 45 minutes. |
| When
baking is finished, remove from the oven, and turn oven
on to broil. Broil the cheesecake just until the top
begins to show attractive spots of brown. |
| Refrigerate
for 4 hours, preferably overnight, before cutting and
serving. |
| This
is not low-calorie version. Cut into small pieces - this
is very rich |
| |
| ©
www.melaniff.com 1999 |