- Vanilla Wafers2 CupsCrush vanilla Wafersl
- Powder Sugar1/2 Cups
- Herseys Baking Coco1/4 Cups
- Butter or Margarine1/3 CupsMelted
- Cream Cheese3-8oz BoxesSoften
- Sugar3/4 Cups
- Sour Cream1/3 Cups
- Flour3 Tablespoons
- Vanilla Extract1 Teaspoons
- Salt1/4 Teaspoons
In a bowl, combine wafer crumbs, power sugar cocoa and butter. To get a better mixture, mix with hands. Press onto the bottom and 1 1/2 in up the sides of a greased 9 in springform pan. Bake at 350 degrees for 9 minutes or until set. Cool on a wire rack.
In a mixing bowl, beat cream cheese and sugar until smooth. Add sour cream, flour, vanilla and salt. Mix well. Add eggs, beat on low speed just until combined. Pour into cooled crust and bake at 350 degrees or until center is almost set. Cool on a wire rack for 10 min. Carefully fun a knife around edge of pan to loosen. cool for 1 hour. Yield: 12-14 servings
I put the springform pan on a cookie sheet with water on it to decrease the cracking on the top of the cheesecake while baking. I also use a knife in the center of the cheesecake to test for doneness. The center of the cheesecake should be almost set when you take out of the oven. It will finish baking as it cools.
Anything your heart desires