Saved in 5 recipe boxes and 5 cookbooks
|1||pint||sour cream||500 mL*|
|1||teaspoon||vanilla extract||or almond|
Cream the cream cheese, then add the ingredients in the order given, one at a time.
Pour into a spring form pan on top of a graham wafer crust.
Bake at 325 degree F in the oven for one hour, then turn off the oven, do not open the door for one hour.
If you have a self-cleaning oven, you will need to open the door just a little, and prop it open for the hour (I find a folded grocery bag is the right size).
Remove from oven, and put the cake into the fridge (after it cools) for about 8 hours.
Top with fruit-cherry pie filling, fresh or frozen strawberries, etc. then with a dollop of whipped cream.
First published: 1996-01-27 last updated: 2015-02-09