Babci's Cheesecake

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

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. 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.