A special friend shared this recipe with me more than twenty-five years ago. It always gets lots of compliments and is delicious served plain or with whipped cream, fresh fruit, or a fruit pie filling.
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 tablespoons cornstarch
2 graham cracker pie shells
TOPPING
1 pint sour cream
½ cup granulated sugar
1 teaspoon vanilla extract
Preheat the oven to 350°. In a large bowl with an electric mixer on medium to high speed blend the eggs, cream cheese, sugar, and cornstarch together until they are smooth. Pour this mixture into the two pie shells and bake for 30 minutes or until the centers of the cakes are almost firm. Cool completely.
For the topping, preheat the oven to 375°. In a large bowl combine the sour cream, sugar, and vanilla. Blend together well. Spread on top of the cheesecakes. Bake for 10 to 15 minutes. Cool and cover. Refrigerate or freeze.
YIELD: 2 CHEESECAKES