New York-Style Sour Cream-Topped Cheesecake


Who doesn’t like cheesecake?  Here is a simple New York style cheesecake recipe that aims to please!

1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1 1/4 cups sugar, divided
4 (8 ounces) packages cream cheese, softened
2 tsp. vanilla extract, divided
1 (16 ounce) container sour cream, divided
4 large eggs
2 cups sliced fresh strawberries

1.  Line bottom and sides of a 13 x 9 inch pan with aluminum foil, allowing 2 to 3 inches to extend over the sides.  Stir together cracker crumbs, butter and 2 Tbsp. sugar; press firmly onto bottom of prepared pan.

2.  Beat cream cheese, 1 cup sugar, and 1 tsp. vanilla at medium speed with and electric mixer until well blended.  Add 1 cup sour cream, beating well.  Add eggs, 1 at a time, beating at low speed just until blended after each addition.  Pour over crust.

3.  Bake at 325 degrees for 40 minutes or until center is almost set.  Stir together remaining sour cream, 2 Tbsp. sugar, and 1 tsp. vanilla until well blended; carefully spread over cheesecake.

4.  Bake 10 more minutes.  Cool on a wire rack 30 minutes.  Cover and chill at least 4 hours or up to 24 hours.  Lift cheesecake from pan, using foil sides as handles.  Top with strawberries just before serving.  Store leftover cheesecake in refrigerator.