Cheesecake

My husband loves a good cheesecake. I've had this recipe for years and nothing has topped it yet.  Well, other than raspberries or cranberry orange sauce or blueberries!

Shortbread Crust

Make this Shortbread  

You don't need to cut it into pieces or anything, just break it up and put it back in the food processor and make crumbs out of it.  If it won't pack together very well, add a little melted butter until it will.

Press into the bottom of a 9-inch springform pan.

Filling - First Layer

3 - 8 oz. packages of cream cheese

1 cup sugar

3 eggs

1 teaspoon vanilla

Filling - Second Layer

1 cup sour cream

2 teaspoons sugar

1/2 teaspoon vanilla

First Layer:

Soften cream cheese and put into food processor.

Add sugar and process to blend.

Add eggs, one at a time, and process until smooth.

Add vanilla and process until incorporated.

Pour onto crust and bake 30 minutes at 375*.  You want it to be just about set in the middle.  It can be a little wiggly.

Second Layer:

Mix ingredients together until smooth.

Take first layer out of the oven and pour the second layer on it, smoothing it out to the edges.

Bake an additional 5 minutes at 500*.
"Confession time." I sometimes do 475* if my oven isn't quite clean, as the 500* makes it smoke if there's anything in the bottom.  :-)

Take out of the oven and cool completely.  Refrigerate until ready to eat it.  It's best if made ahead by a day or two.

Raspberry Topping

2 cups fresh or frozen raspberries.

2 Tablespoons sugar or honey

Heat until just soupy and sweetener is incorporated.

Cool

Serve over Cheesecake slices