9 graham crackers, finely crushed
1/3 cup sugar
½ cup butter, melted
3 blocks (8 oz. each) cream cheese, softened
¾ cup sugar
1 cup (8 oz.) sour cream
3 tablespoons flour
juice of one freshly squeezed lime
1 teaspoon vanilla extract
Preheat oven to 325 degrees F.
In a Ziploc bag, crush graham crackers until fine crumbs remain. Add sugar to crumbs in bag, seal and shake. Melt stick of butter in small bowl in microwave. Add contents of bag to melted butter in bowl and mix. Press into bottom and 1 inch up the side of a greased 10-inch spring form pan. Place spring form pan on large sheet of foil. Wrap foil up and around the spring form pan (leaving the top open) and set on a baking sheet.
In a large mixing bowl, combine cream cheese, sugar, sour cream and flour. Mix until smooth. Add eggs, lime juice and vanilla and continue mixing just until uniform. Pour filling into crust in prepared spring form pan, then pour enough water to cover baking sheet and bake at 325 for 50 to 55 minutes until center is almost set. Cool on a wire rack for about an hour. Run a knife around the side of the pan and release from the pan. Cover cheesecake and refrigerate for several hours. When ready to serve, top with any pie filling desired or sweetened fresh berries and/or whipped cream.
From Chef Char Morse of www.chefcharmorse.com
Cheesecake cooking class available at the Family Fare in Grandville.
Sign up for classes at http://familyfare.spartanstores.com/culinary-classroom