Cheese Cake (Jewish) - cooking recipe

Ingredients

2 c. graham cracker crumbs
2 Tbsp. sugar
1/2 c. butter, melted
4 (8 oz.) pkg. cream cheese, softened
1 3/4 c. sugar
7 eggs
3 (8 oz.) carton sour cream
1 Tbsp. plus 1 tsp. vanilla

Preparation

Combine graham cracker crumbs, sugar and butter; mix well. Firmly press mixture into the bottom of a greased 9-inch spring-form pan.
Chill thoroughly.
In large mixing bowl, beat cream cheese with mixer until light and fluffy; gradually add sugar, mixing well.
Add eggs, one at a time, beating well each time.
Stir in sour cream and vanilla.
Bake 1 hour and 5 minutes at 350\u00b0.
Turn oven off.
Allow cheese cake to cool 4 hours.
Do not open oven door for the 4 hours.
Remove from oven; refrigerate 12 hours.
Makes 10 to 12 servings.
Much trouble, but really worth it.