Sour Cream Cheesecake
|Graham cracker crumbs||1 Cup (16 tbs)|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|Brown sugar||1 Tablespoon|
|Butter/Margarine||3 Tablespoon, melted|
|Cream cheese||24 Ounce, softened (Three 8 Ounce Package)|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||2 Teaspoon|
|Sour cream||16 Ounce (1 Carton, Use Any Commercial Brand)|
|Red currant jelly/Raspberry jelly||3⁄4 Cup (12 tbs)|
|Strawberries||1 Quart, sliced|
Combine first 4 ingredients, mixing well, firmly press into bottom of a 9-inch springform pan.
Beat cream cheese with an electric mixer until light and fluffy, gradually add 1 cup sugar, mixing well.
Add eggs, one at a time, beating well after each addition, stir in vanilla.
Fold sour cream into cream cheese mixture, and pour into prepared pan.
Bake at 500Â° for 8 minutes.
Reduce heat to 225Â°, and bake 50 minutes.
Turn off oven, open oven door slightly, and let cheesecake stand in oven 20 minutes.
Remove from oven, let cool to room temperature on a wire rack.
Chill 8 hours or overnight.
Heat currant jelly in a medium saucepan over low heat, cool.
Arrange sliced strawberries on top of cheesecake.
Spoon melted jelly evenly over strawberries.