Instructions: Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix well. Press firmly into 9" pie-pan covering bottom only. Bake for 8 min., or until the edges are slightly brown.

Reduce oven to 350 F.

For filling, combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix until sugar has disolved. Add the butter and vanilla and blend until
smooth. Be careful not to overmix, or the filling will become too fluffy and will crack when cooling.

Pour the filling over the crust. Bake for 30 to 35 min. Cool 1 hr.

away from drafts and windows.

For topping, mix sour cream and powdered sugar.

Spread mixture over top of cooled cheesecake.

Chill at least 8 hours before serving in order to let the flavors blend.

(I usually wait 24 hours, the longer the "sitting" time the better the cheesecake tastes!)

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