Classic Cheesecake

Creamy and luscious.
I just wing it on the berry compote--but do try it. Although no topping is necessary, the fruit is a pretty (and delicious) addition.

• 8 WHOLE GRAHAM CRACKERS, FINELY CRUSHED
• 1/3 CUP BUTTER, MELTED
• 1/4 CUP SUGAR (OPTIONAL)
• 4 EGGS
• 1 CUP SUGAR
• 24 OUNCES CREAM CHEESE
• 2 TSP VANILLA
• 1 PINT SOUR CREAM
• 2 TBLSP SUGAR
• 4 TSP VANILLA

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Crust:
Mix together graham crackers, sugar and butter; mold into 9" springform pan.

Filling:

Beat together the eggs and 1 cup sugar in mixing bowl (or use blender). Blend in softened cream cheese a little at a time; beat in the two tsp vanilla. Pour into crust.
Bake cheesecake at 375 degrees for 25 minutes. Take out of oven and top with a mixture of the sour cream, 2 tblsp sugar, and 4 tsp vanilla. Return to oven and bake at 475 degrees for 5 minutes.

Optional Fruit Topping:
This cheesecake is excellent topped with a berry compote (raspberries, blackberries, strawberries, blueberries etc.). To make, simmer berries lightly in a small amount of water, adding sugar to taste. Mix together a little cornstarch and water and add to berry mixture, stirring carefully until thickened (try not to let berries become too mushy). Cool slightly and pour onto top of baked cheesecake. Alternatively, top with fresh berries or other sliced fruit of choice just before serving.

Chill cheesecake; unmold just prior to serving. Chill cheesecake; unmold just prior to serving.