Cream Cheese Cake
from Dorothy Renner
Crust:
| 1½ | cups graham cracker crumbs |
| ¼ | cup sugar |
| ¼ | cup butter, melted |
Filling:
| 1 | pound cream cheese, softened |
| ½ | cup sugar |
| 3 | eggs |
| 1 | teaspoon vanilla |
Topping:
| 1 | cup sour cream |
| ¼ | cup sugar |
| 1 | teaspoon vanilla |
Stir together crust ingredients and press into a 12×8‑inch pan. Chill.
Blend the filling ingredients and pour over the chilled crust. Bake at 375° F for about 20 minutes. Remove from oven and let cool for 30 minutes.
Whisk together the topping ingredients and pour on top of the cream cheese layer. Bake at 475° F for another 10 minutes. Allow to cool, then chill. Optionally top with cherry or strawberry pie filling before serving.