Serves: 16
Total Calories: 351

CRUST
2 cups graham cracker crumbs (32 squares)
1/2 cup margarine or butter, melted
FILLING
3 eggs
2 (8-ounce) packages cream cheese, softened
1 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
3 cups sour cream

1. Heat oven to 350°F. In medium bowl, combine crust ingredients mix well. Press mixture in bottom and 1 1/2 inches up sides of ungreased 10-inch springform pan.*

2. In large bowl, beat eggs. Add cream cheese, sugar, salt and vanilla beat until smooth. Add sour cream blend well. Pour into crust-lined pan.

3. Bake at 350°F. for 60 to 70 minutes or until edges are set center of cheesecake will be soft. Cool in pan 15 minutes. Carefully remove sides of pan. Cool 2 hours or until completely cooled. Store in refrigerator.

TIP:*If desired, cheesecake can be baked in two ungreased 8-inch round cake pans. Bake at 375'F. for 35 to 30 minutes or until set.

Nutrition Information Per Serving: Serving Size: 1/16 of Recipe * Calories: 360 * Calories from Fat: 240 * % Daily Value: Total Fat: 27 g 42% * Saturated Fat: 14 g 70% * Cholesterol: 90 mg 30% * Sodium: 280 mg 12% * Total Carbohydrate: 23 g 8% * Dietary Fiber: 0 g 0% * Sugars: 17 g * Protein: 6 g * Vitamin A: 20% * Vitamin C: 0% * Calcium: 8% * Iron: 6% * Dietary Exchanges: 1 1/2 Starch, 5 1/2 Fat or 1 1/2 Carbohydrate, 5 1/2 Fat

See Cook's Note: Avoiding a Cracked Cheesecake Surface

Nutritional Facts:

Serves: 16
Total Calories: 351
Calories from Fat: 225

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Cook's Note: About Cream Puffs
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Cook's Note: Avoiding a Cracked Cheesecake Surface
Cook's Note: Birthday Cake Ideas
Cook's Note: Catch the Overflows
Cook's Note: Converting to Cupcakes
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Cook's Note: Decorating the Cake
Cook's Note: Desserts with a Flare
Cook's Note: Finishing Touches for Pies
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Cook's Note: For Better Foam Cake
Cook's Note: For Butter Cake
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Cook's Note: Frosting Finishes
Cook's Note: Frostings and Fillings
Cook's Note: Garnishing Cake Slices
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Cook's Note: How to Handle Phyllo (Filo) Dough
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Cook's Note: Making a Decorating Bag
Cook's Note: Preparing Apples
Cook's Note: Special Touches for the Upper Crust
Cook's Note: Storing Pies and Tarts
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Cook's Note: Tips for Successful Pastries and Pie Crusts
Cook's Note: Using a Decorating Bag and Tip
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