MOM'S CHEESECAKE

Steps:

• Leave the cream cheese out to soften for at least eight hours (overnight is preferrable) You will also need to leave the stick of margarine out (you can also partially melt it in a pan on the stove) Crust: 1 and 2/3 cup of graham cracker crumbs 5 tbsp of partially melted butter 2 teaspoons sugar In a bowl combine the sugar and graham cracker crumbs and add the butter as you combine. Make sure that you are adding the butter slowly enough so that the crumbs do not start to stick together Put the mixture in the bottom off 9x13 pan and lightly pat down but DO NOT make it so it looks packed in Layer 1: Turn the oven on to 375. In a bowl combine the cream cheese and 3/4 cup sugar. You can also add 1/4 tsp of vanilla. Add one egg at a time as you cream the mixture together ( DO NOT use electric beaters). You want it to have lumps of cream cheese; it will bake and spread in the oven Pour cream cheese mixture on graham cracker crust and spread evenly Bake at 375 for 20 minutes and remove to cool for 20 minutes. Layer 2: Turn oven up to 475 While first layer cools, take your sourcream out of the refrigerator and leave on counter to get slightly warm. When the cake has cooled for twenty minutes, mix in a bowl 1/2 cup sugar and the container of sour cream. Spread it evenly over the already baked cream cheese. Put in the oven and bake for 10 minutes on 475 Remove cake from the oven and leave on counter to cool for at least 30 minutes (this helps prevent condensation when you refrigerate it). Put in the refrigerator for at least two hours before cutting.