Combine cookies, 1/4 C sugar (optional for this crust) and the butter and press into a pie pan.
Blend the cream cheese, 3/4 C sugar, 1 tsp vanilla and 2 eggs until smooth. Pour into crust. Bake at 325 for 20-25 minutes. Cool 30 minutes. Turn oven to 425.
Blend the sour cream, 1/2 C sugar and 1 tsp vanilla. Pour over pie and bake an additional 5-7 minutes. Cool and refrigerate overnight.
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 8|
|Calories from Fat: 461 (72%)|
|Amt Per Serving||% DV|
|Total Fat 51.2g||68 %|
|Saturated Fat 29.9g||150 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 245.7mg||76 %|
|Sodium 405.7mg||14 %|
|Potassium 166.4mg||4 %|
|Total Carbohydrate 41.1g||12 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 41.1g|
|Protein 7.4g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 643
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