New York-Style Sour Cream-Topped Cheesecake

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READY IN: 1hr 5mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325°F.
  • Line a 13" x 9 " baking pan with foil, letting the ends of the foil extend over the sides of the pan.
  • Mix crumbs, melted butter, and 2T of the sugar. Press firmly onto bottom of prepared pan.
  • Beat softened cream cheese, 1 cup of the remaining sugar and 1 t. of the vanilla in large bowl with electric mixer on medium speed, until well blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour mixture over crust.
  • Bake in preheated oven for 40 minutes or until center is almost set. Mix remaining sour cream, 2 T. sugar and 1 t. vanilla until well blended. Carefully spread this mixture over the cheesecake. Bake an additional 10 minutes.
  • Remove cheesecake from oven and cool on wire rack. When totally cool, cover and refrigerate for 3 hours or overnight.
  • To serve: Carefully lift cheesecake from pan using foil handles. Cut into 16 pieces. Top each piece with berries just before serving.
  • Store leftover cheesecake in refrigerator.
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