This is the best and most reliable cheesecake recipe, you can make it in a springform pan or in a 9x13 pan as bars. Before I made cheesecake, I always thought it would be a real challenge to conquer, but this recipe really does make it easy! Good luck!
18 graham crackers
1/2 cup butter, melted
1/4 teaspoon salt
1 cup plus 4 tablespoons sugar
3 8-ounce bars cream cheese, room temperature
2 cups sour cream, room temperature
1 1/2 teaspoons vanilla extract
3 large eggs, room temperature
Preheat oven to 325*
Pulse graham crackers in a food processor until it is fine crumbs. Pulse in the butter, salt, and 2 tablespoons if the sugar. Press into a springform pan for the crust.
Beat cream cheese and one cup of the sugar with an electric mixer until smooth.
Add one cup sour cream and one teaspoon vanilla and mix.
Beat in the eggs, one at a time, and pour the batter intro the crust.
Bake for 50-60 minutes or until the center is still slightly wobbly.
Mix together the remaining one cup of sour cream, two tablespoons of sugar, and 1/2 teaspoon of vanilla. Spread over the hot cheesecake and bake 3-5 minutes more, or until set. Let it come to room temperature in the pan and refrigerat for two hours.
I used pie filling for the fruit topping.
Recipe from May 2012 Real Simple Magazine.