1) In small bowl toss together graham crumbs, butter and 2 tablespoons sugar. Reserve 2 tablespoons of crumb mixture for garnish. Press remaining crumb mixture on the bottom and 2 1/4 inches up sides of a 9 inch pie glass dish. Chill in Freezer while preparing the filling.
2) In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 1 1/3 cups sugar, cornstarch and vanilla and butter flavoring. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Stir in the sour cream.
3) Pour into crust. Bake at 325 F about 1 1/4 hours or until center is almost set. Cool on wire rack for 1 hour.
4) Sprinkle the remaining reserved crumbs. Refrigerate at least over night. Recipe does say to let set for at least 3 hours in the Fridge, but I get better results in waiting until the next day to eat and enjoy!
To enjoy the great taste of this cheese cake, I add NO pie filling on top to savor the wonderful cream taste...........yummy!
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 165 (57%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 79.1mg||24 %|
|Sodium 13100mg||452 %|
|Potassium 62.4mg||2 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 25.5g|
|Protein 4.2g||6 %|
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Calories per serving: 291
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