Three Cities of Spain Cheesecake With Alternate Topping

Ingredients

CRUMB CRUST

• 1 1/2 cups graham wafer crumbs (or vanilla wafers or gingersnaps)
• 5 tablespoons unsalted butter, melted
• 1/3 cup granulated sugar
• 3/4 teaspoon salt

FILLING

• 24 ounces cream cheese, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup granulated sugar

TOPPING

• 16 ounces sour cream
• 3/4 cup sugar
• 1/8 teaspoon vanilla

Directions

1. 1

   Make the crust: Combine the graham cracker crumbs, the stick of melted butter and brown sugar. Press into a 9" springform pan, pushing the mixture about an inch up the sides. Set aside.

2. 2

   Preheat oven to 325.

3. 3

   Make the filling: Mix together the cream cheese, eggs, 1 cup of sugar, and 1 tsp of vanilla in a mixing bowl until creamy. Do not overbeat.

4. 4

   Pour filling into pan and bake for 45 minutes on a baking sheet (to catch any drips). You will know it is done when the cake is set three inches from the edge but is still slightly wobbly in the center when gently shaken. Also, the cheese layer will be slightly browned.

5. 5

   Cool the cheesecake in the oven for 35 minutes with the door propped open. It will continue to cook as it sits in the oven open. The slow cooling reduces the risk of a crack forming, but if one does don't worry—you still have the topping to add!

6. 6

   Make the Topping: Beat together the remaining 3/4 cup sugar and 16 oz. sour cream until light and fluffy.

7. 7

   Pour over the cooled cake and bake at 400 degrees for 10 minutes. The topping will be set when it is done.

8. 8

   Cool cake completely before slicing and serving. If you have the time, 6+ hours would be best. I've served it in as little as 4 hours.

9. 9

   Enjoy!