Which of the following categories best describes this recipe:
Desserts

Estimated time:
about 6 hours (cooling and Fridge time needed)

Number of servings:
12

Ingredients: (Hit your return key to start a new line)
Crust:

3/4 c. graham cracker crumbs

1 Tbsp. sugar

1 Tbsp. melted butter


Filling:

4 eggs

1 c. sugar

1 tsp. vanilla

Three 8-oz packages of cream cheese, softened


Sour Cream topping:

2 c. sour cream (a pint)

2 Tbsp. sugar

1 tsp. vanilla


Optional fruit toppings:
Fresh berries, or mega-can of pie filling (cherry, blueberry)---use slotted spoon so you get more Berry than Glop ;-) and don't buy the "lite" pie filling

Directions:
Preheat oven to 375 degrees F.

In a mixing bowl, combine crust ingredients. (If you don't have pre-made crumbs, crush 10 crackers in a zippered plastic bag.)

Spread Crust across bottom of a 9 or 9 1/2 inch springform pan.

Combine eggs, sugar, vanilla and cream cheese in blender or food processor...or use a bowl and Excellent mixer. Blend until smooth, and pour Gently over the crumb crust.

Bake for 30-45 minutes, or until done; the top should be a bit brown, and there will be some Cracks in the tops (which will be covered w/sour cream topping ;-) If you give the pan a little shake, and it sloshes, it needs to Sit further in the oven. If it quivers a bit, like custard, it's about there. You can also stick a table knife in the center to see if it's custard-y or liquid. When it's done:

Combine sour cream ingredients until thoroughly blended, and spread over hot cheesecake; return to oven for 5 minutes.

Remove cheesecake from oven, and cool approx. one hour, or until cool enough to refrigerate. Chill about 3 hours.

Cut into 12 slim slices, and serve with fresh fruit toppings (or pie filling) as desired.

Other suggestions and comments:
The cream cheese must be very soft to blend right! If you are in a hurry, microwave it very briefly (minus foil wrap).

If you need a larger cheesecake, you can double the recipe IF your pan is at least 2 1/2-3 inches tall, and 10 1/2-11 inches across; measure it to be sure. The crust won't have to be doubled, but everything else should be. Watch the baking time; a double size will need approx. 50-55 minutes.

I like to make a large cheesecake for potlucks, and take one can each of blueberry and cherry pie filling, so people have a choice. There are never any leftovers.

If you try the recipe in an ordinary pie pan, the pan should be 9 1/2 or 10 inches, and "deep dish". It won't be as easy to slice and remove from the pan, but should still taste good ;-) You may wish to double crust for that, so you can push some against the sides, vs. just covering the bottom.

I am considering making this in one o' those Red heart-shaped aluminum foil pans, with plastic lid. Again, it won't slice up the same, but a true cheesecake lover will not be deterred from enjoyment of it! ;-)