This is my favorite recipe for cheesecake. I've been making it ever since my older sister got married (12 years ago). I make it every year for my hubby's birthday. The kids love it too.
2 - 8 oz pkgs cream cheese (I use fat-free)
2 - 3 oz pkgs cream cheese
1 c. sugar
2 tsp. vanilla
Cream cream cheese and sugar. Add eggs one at a time and vanilla. Mix well. Pour onto graham cracker crust (either use 2 9" pans or one springform pan). Bake at 325 for 25-35 minutes, until the middle barely jiggles.
Mix 1 pint sour cream and 1/2 c. sugar. (I usually use 1/2 pint and 1/4 c. sugar -- my preference.) Whip and spread on top of cheesecake. Bake 5 more minutes. Refrigerate for 6 - 8 hours before serving.
Graham Cracker Crust or you can use premade crusts instead
1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter
Mix together and press into 9" pan. Makes one 9" crust.
For a fun peanut butter twist, make it into a Peanut Butter Cup Cheesecake:
Cut up peanut butter cups into small pieces and layer on top of graham cracker crust. Prepare cheesecake mixture as directed above and spread on top of pb cups. Follow baking and topping directions from above. Enjoy!