1/2 cup finely ground graham crackers, chocolate or vanilla wafers, or gingersnaps
5 tablespoons Canna Butter*, melted
1/3 cup sugar
1/8 teaspoon salt
3 8-ounce packages cream cheese, softened
4 large eggs
1 cup plus 1 tablespoon sugar
2 teaspoon vanilla extract
1 pound sour cream
Invert the bottom of a 9X9-inch springform pan, “lock” the pan’s side with the latch and butter the pan with Canna Butter. Stir together all crust ingredients in a bowl. Press onto the bottom and 1 inch up on the sides of the buttered pan. Fill immediately.
For the filling, put rack in middle of oven and preheat oven to 350 degrees. Beat cream cheese in a large bowl with mixer on medium speed until fluffy. Reduce speed to low and add eggs, one at a time, mixing well after each addition. Add 1 cup sugar and 1 tablespoon of vanilla and mix until well combined, scraping down sides of bowl with spatula. Put springform pan with crust on a baking sheet with sides to catch any drips. Pour the filling into the crust Bake until cake is set 3 inches from edges, but center is still slightly wobbly, about 45 minutes. Cool in pan on a rack for 5 minutes. Leave oven on.
For the topping, stir together the sour cream, the remaining 1 tablespoon of sugar and remaining 1 teaspoon of vanilla in a medium bowl. Drop spoonfuls of topping around edges of cake and then spread evenly over top. Bake cake for 10 minutes more. Run knife around edges of the cake to loosen it, then allow to cool completely in the pan on the rack (Cake will continue to set as it cools). Refrigerate cake, loosely covered for at least 6 hours. Remove side of pan, transfer cake to a plate and bring to room temperature before serving.
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