This is a “tried and true” recipe for a delicious cheesecake…..try it for your sweetheart at Valentine’s Day. Remember Cathy’s advice too, about the cake pedestal for gift giving presentation!
In this photo, I went a little overbooard on the decoration of strawberries….but it is just as good plain! Enjoy!

Crust: 1 cup graham cracker crumbs (if you want to be creative, try ginger snap crumbs or oreo cookie crumbs, just reduce amount of sugar)
1/2 cup sugar
1 teaspoon cinnamon
Melt butter and combine with cracker crumbs, sugar and cinnamon. Press in a well greased 9″ spring from pan. set aside.

Filling: 3 packages cream cheese (softened at room temperature)
1 cup sugar
5 large eggs (at room temperature)
1 teaspoon pure vanilla
With an electric mixer, beat cream cheese until light and fluffy. Gradually add sugar and continue to beat on medium speed. Add eggs one at a time and continue to beat. *Remember to scrape down sides, and bottom of mixing bowl. Add vanilla, and pour mixture over crust. Bake in a prehated 350 degree oven for about 40 minutes. Actual baking time may vary due to oven temps. The cake will rise but will not look completely “done” at this point. Have ready the sour cream topping to top cake at this point.
Sour Cream Topping: 16 oz. sour cream
1/2 cup sugar
1 teaspoon vanilla
Combine three ingredients with mixer and pour on top of cake straight from oven. Return to 350 degree oven and continue to bake for 5 minutes.
Remove cake from oven, allow to rest on countertop for 30 minutes and place in refrigerator for 8 hours. Serve with fresh fruit or alone