Warning: Don’t take this cheesecake to work unless you want a huge sexual harassment lawsuit.
- The Cheesecake!
- Approximately 3⁄4 cup vanilla wafer crumbs.
- 3 8‑oz. packages of Philly Cream cheese (room temp)
- 1 cup sugar
- 3 large eggs (room temp)
- 1–2 tsp. vanilla
Preheat oven to 350°.
Grease an 8‑inch springform pan or 9×12 glass Pyrex dish with the butter and sprinkle vanilla wafer crumbs evenly over bottom.
Mix remaining 4 ingredients with mixer and pour over the crumbs.
Bake 25–35 minutes or till center seems fairly stable when gently jiggled. Sometimes may need to bake longer (this is why you watch carefully).
While cheesecake bakes, prepare topping:
- The Topping!
- 16-oz. carton of sour cream
- 3 tbsp. sugar
- 1⁄2 tsp. vanilla
Mix well with mixer. When cheesecake is almost done, remove from oven and immediately gently spoon sour cream topping over top working from the edges inward. Return promptly to oven for approximately 8 minutes.
Cheesecakin’ Like a BOSS!
Cooling it down and refrigerating it properly is the key to not having a goopy mess: Turn off the oven and open the door several inches—and STOP. Allow the oven and the cheesecake to cool at least 30 minutes before removing cheesecake.
Cool completely on wire rack.
Refrigerate for at least 3 hours before serving.