Three Cities Of Spain Cheesecake - cooking recipe

Ingredients

CRUMB CRUST
33 graham crackers, crumbled (or vanilla wafers or gingersnaps)
1/2 cup unsalted butter, melted
1/3 cup granulated sugar
3/4 teaspoon salt
FILLING
24 ounces cream cheese, softened
4 large eggs
1 teaspoon vanilla extract
1 cup granulated sugar
TOPPING
16 ounces sour cream
5 tablespoons sugar
1 1/2 teaspoons vanilla

Preparation

Preheat oven to 325.
Make the crust: Crush the graham crackers in a plastic bag with the bottom of a cup. Combine the graham cracker crumbs, the stick of melted butter and sugar. Press into a 9\" springform pan using the same cup, tapping the mixture and pushing it about an inch up the sides. Blind bake the crust by putting it in the oven for 10 minutes. Set aside and cool.
Make the filling: Use a paddle attachment, if possible. Beat the cream cheese alone until fluffy. In a measuring cup, combine the eggs, and 1 tsp of vanilla. Slowly add to the cream cheese in two parts, stopping to scrape down the sides in between additions. Slowly add the sugar. Do not overbeat.
Pour filling into pan and tap the pan on the countertop a few times to bring any air bubbles to the surface. Bake for 45 minutes on a baking sheet (to catch any drips). You will know it is done when the cake is set three inches from the edge but is still slightly wobbly in the center when gently shaken. Also, the cheese layer will be slightly browned.
Cool the cheesecake on a wire rack for 5 minutes. Leave the oven on and turn it up to 400.
Make the Topping: mix together the 5 tablespoons sugar, 1 1/2 teaspoons vanilla and 16 oz. sour cream until light and fluffy.
Pour over the cake and bake at 400 degrees for 10 minutes. The topping will be set when it is done.
Cool cake completely before slicing and serving. If you have the time, 6+ hours would be best. I've served it in as little as 4 hours.
Enjoy!