Babci's Cheesecake
The best cheese cake you'll ever eat....period.

Crust:
3/4 cup Crushed Graham Crackers
1 Tablespoon Sugar
2 Tablespoons Melted Butter

Mix all ingredients. Sprinkle on sides and press in bottom of greased 10” spring-form pan.

Filling:
2 1/2 pounds Cream Cheese
1 1/2 cups Sugar
2 Tablespoons Four
1/8 Teaspoon Salt
5 Whole Eggs + 2 Extra Egg Yolks
1/2 cup Heavy Cream
1 Teaspoon Vanilla Extract

Instructions:
Leave cream cheese out until room temperature. Beat until soft and creamy, then beat in the sugar, flour salt and 1 egg at a time. Beat in the egg yolks, cream and vanilla until very smooth. Pour into the spring-form slowly. Bake in a pre-heated 425 degree oven 10 minutes. Reduce heat to 225 degrees and bake 1 hour longer. (Make sure cake is cooked in the center before you stop baking it. Times vary greatly from oven to oven.) Turn off the heat, open oven door and let cake settle in oven for 15 minutes. Remove from heat and add topping.

Topping:
1 Cup Sour Cream
1/2 cup Powdered Sugar

Blend ingredients and spread on hot cheese cake and return to oven for 1 minute. Cool cake complete before serving.

Note: Babci also topped it with fresh strawberries, but I don’t remember if she did anything to them first and if it was in addition to the sour cream topping or in place of it. I have also combined a jar of raspberry jam and a bag of frozen raspberries and cooked it on the stove for another topping option.