Elaine’s Cheesecake

: In a small bowl, blend well the graham cracker crumbs, butter or
margarine, and 3 tablespoons granulated sugar. Press the crumb mixture in
the bottom of a greased 8″ or 9″ springform pan. Place the pan in the
freezer to chill while you prepare the filling.
: In a mixer bowl, mix the cream cheese and sugar until smooth and
light. I, myself, mix alternately 8 ozs. of the cream cheese and 1/4 cup of
the sugar. This is just to ensure it is evenly mixed. When the cream cheese
and sugar mixture is light and creamy, mix in the eggs, vanilla, and the
cornstarch, making sure it is mixed well. It should be a nice light yellow
color. Mix in the sour cream until well mixed. Pour the mixture into the
prepared springform pan.
: Bake in a preheated 450 degree oven for 10 minutes. Reduce the
temperature to 200 degrees and bake for another 45 minutes. Turn oven off
and allow the cheesecake to cool in the oven with the door opened slightly
for 2 1/2 to 3 hours. Remove sides from pan and chill in refrigerator for
another 2 to 3 hours. Then slide the cheesecake off the bottom of your pan,
if you wish.

** You can use the Oreo Cookie Crumbs in place of the Graham Cracker
Crumbs for a wonderfully delightful change. (This is the way that most of
the people order it from me.)

*** Before placing the cheescake in the oven for baking, I always
sprinkle a bit of the crumbs on top for garnish. Really looks nice!

**** Last hint: I put a pan with about 2-3 inches of hot water on the
bottom shelf. It helps to keep the cheesecake from cracking. Always bake
the cheesecake on the middle shelf…NO LOWER!!!

From Elaine Poncelet, Vision Dimension BBS, Kook-Net HUB, Gerald, Missouri