Mum's Cheesecake

EQJunkie's Note:

This is a cheesecake my mum used to make on the holidays, and is absolutely wonderful. When she passed away, I found the recipe in one of her books and continued the tradition. Though at first I had never baked a cheesecake, it came out perfect the first time, and has continued to be a perfect bake on every attempt. Enjoy!

• Total Time: 2 hrs
• Prep Time: 30 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Serves: 12-14

Yield: 1.0 cake

• 2 cups graham cracker crumbs
• 2 tablespoons sugar
• ½ cup margarine , softened
• 4 (8 ounce) packages cream cheese
• 7 eggs
• 1 ½ cups sugar
• ½ cup evaporated milk
• 2 teaspoons vanilla
• 1 pint sour cream
• 9 tablespoons sugar
• 2 teaspoons vanilla

Directions:

1. Preheat oven to 300°F.
2. Combine graham cracker crumbs, 2 tablespoons sugar and margarine in medium bowl and mix until well combined and all crumbs are moist. Press mixture into the bottom and 1/2 up the sides of a 12 inch to 14 inch springform pan. Set aside.
3. In large mixing bowl, beat the 4 packages cream cheese until smooth and fluffy. Add eggs 2 at a time and beat well after each addition. Gradually add sugar, mix well. Add 2 teaspoons vanilla and evaporated milk and mix well.
4. Pour filling onto the graham crust. Bake at 300 degrees for 1 hour and 15 minutes on bottom rack of oven.
5. Remove cake from the oven and let cool for 10 minutes.
6. During 10 minute cool down, combine sour cream, 9 tablespoons sugar and 2 tsp vanilla in a bowl. When cake has cooled for 10 minutes, spread the sour cream mixture on top of the cake. Bake cake for an additional 5 minutes then remove from the oven.
7. Cool cake completely before removing the sides of the springform pan. Serve cake well-chilled.