FOOLPROOF CHEESECAKE

      Title: FOOLPROOF CHEESECAKE
  Categories: Cheesecakes
       Yield: 12 Servings
  
            -DTXT63A
 
 MMMMM---------------------------CRUST--------------------------------
     3/4 c  Graham cracker crumbs
       1 tb Sugar
       1 tb Melted butter
 
 MMMMM--------------------------FILLING-------------------------------
       4    Eggs
       1 c  Sugar
       1 ts Vanilla
       3 pk Cream cheese;8 oz;room temp
 
 MMMMM--------------------------TOPPING-------------------------------
       2 c  Sour cream
       2 tb Sugar
       1 ts Vanilla
  
   Combine the crust ingredients in a mixing bowl. Spread crust across
   the bottom of a 9 inch or 9 1/2 inch springform pan.
   
   Put the filling ingredients in a food processor; blender, or electric
   mixer bowl. Process (or blend) until smooth then pour gently over the
   graham cracker crust. Bake in a 375 degree oven for 30 to 35 minutes
   or until done. (The top will be brown and circular cracks will
   appear. If you shake the pan, the cheesecake should quiver slightly,
   as if it were custard. Do not overcook.) Take the cheesecake out of
   the oven. Leave the oven on. In a mixing bowl, combine the sour cream
   topping ingredients and stir until blended. Spread the sour cream
   topping over the top of the hot cheesecake. Return cheesecake to the
   oven for 5 minutes. Remove cheesecake from the oven. Let cool on the
   counter for about one hour.
    Refrigerate at least 3 hours, preferably overnight. ENJOY ! !
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