Ingredients

serves 10 to 12

　　1 cup graham cracker crumbs

　　1/4 cup sugar

　　4 tablespoons (1/2 stick) butter, melted

　　

Filling

2 eggs

　　12 ounces cream cheese, softened

　　1 cup sugar

　　1/2 teaspoon vanilla

　　

Topping

1/2 cup sugar

　　1 cup sour cream

　　1/2 teaspoon vanilla

　　

Optional Fresh Fruit Topping

2 cups fresh raspberries, blueberries, strawberries, cherries, etc.

　　1/2 cup sugar

　　3/4 cup water

　　1 tablespoon butter

　　2 tablespoons cornstarch

　　

Step 1

Preheat oven to 350 degrees. Mix ingredients together and pat onto bottom and sides of an 8-inch springform cake pan. Prepare filling.

　　

Filling

Step 2

Beat eggs and softened cream cheese together. Add sugar and vanilla. Beat until well blended. Pour into prepared crust. Bake for 25 to 30 minutes. Let cool for 10 minutes. Add topping (recipe follows).

　　

Topping

Step 3

Combine ingredients and put on top of cake; return to oven for 10 minutes.

　　

Optional Fresh Fruit Topping

Step 4

In small saucepan, bring fruit, sugar, 1/2 cup water, and butter to a boil. Mix cornstarch and 1/4 cup water together. Add to boiling pot, cooking and stirring constantly for 1 minute or until thick. Cool to room temperature. Serve dollop on each slice of cheesecake, with a sprig of fresh mint for garnish.

　　Cooks' Note

　　You can use a canned pie filling (blueberry, strawberry, or cherry) instead of fresh fruit.

　　Paula Deen's Kitchen Classics