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Velvety
Sour Cream
Cheesecake
Crust
16 squares (2_ in.
[6.25 cm] each)
graham
crackers,
broken
cup (60 ml) butter
or
margarine,
melted
Filling
2 packages
(8 oz. [225 g] each)
cream cheese,
softened
2 eggs
1_
cups (315 ml)
so ur cream
2/_ cup (160 ml) sugar
1 teaspoon
(5 ml)
vanilla
teaspoon
(0.5 ml)
salt
Position
multipurpose
blade in work bowl.
Add crackers.
Process until fine crumbs form,
40 to 50 seconds.
Drizzle
butter
over crumbs.
Process until combined,
15 to
25 seconds.
Press in bottom
and 1_/2inches (3.75 cm) up
sides of 9-inch (22.5 cm) springform
pan. Bake at
350°F (177"C) for 8 to 10 minutes,
or until set. Cool.
Wipe out work bowl.
Position
multipurpose
blade in work
bowl.
Add cream cheese and eggs. Process until blended,
10 to 15 seconds.
Add remaining
ingredients.
Process
until smooth
and blended,
about
15 seconds,
scraping
sides of bowl if necessary.
Pour into crust. Bake at 350°F (177"C) for 40 to 50 minutes,
or until edges are set and center
is soft-set.
Cool 1 to 2
hours on rack. Refrigerate
at least 4 hours.
Remove sides
of pan to slice. If desired,
serve with favorite
fruit coulis,
pie filling,
or chocolate
or fruit sauce.
Yield:
12 servings.
Per Serving: About
320 cal, 5 g pro, 21 g carb,
24 g total fat, 14 g sat fat, 95 mg chol, 230 mg sod.
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