Total Time
Prep 20 mins
Cook 35 mins

I learned this recipe in Greensboro NC, hence the name. I've been told it's popular in Texas too.It's a birthday favorite at our house. It's what cheesecake cupcakes Sour Cream Cheesecake Cupcakes is based on. You can substitute low-fat cream cheese and sour cream and the taste & texture are still good. Delicious with fresh peach slices under the berrry glaze. Cooking & prep time do not include cooling overnight.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Pulvarize the graham crackers and mix with butter (can be melted or softened) and 1/4 c sugar. Pat into the bottom of a spring-form pan.
  3. Smooth together cream cheese, eggs, 1/2 c sugar ,& vanilla. Put on top of crust and bake in 350 degree oven 20 minutes.
  4. Mix 1/3 c sugar and sour cream. Pour over baked part of cake and cook for 8 minutes.
  5. Refrigerate overnight covered.
  6. Mix berries and corn starch in a suace pan. Bring to a boil and stir until clear. Add lemon juice to taste. When cool, pour on top of cheesecake.