California Cheese Cake
|Ginger snap cookie crumbs||1 Cup (16 tbs), lightly packed|
|Butter||2 Tablespoon, melted|
|Cream cheese||12 Ounce|
|Vanilla||1 1⁄2 Teaspoon|
|Eggs||2 , well beaten|
|Sour cream||1 Cup (16 tbs)|
|Chopped nuts||2 Tablespoon|
Combine cookie crumbs and 2 tablespoons of the sugar; blend in butter.
Press mixture evenly on sides and bottom of 8-inch cake pan with a removable bottom.
Let cream cheese stand at room temperature until softened; beat until fluffy.
Bend in 6 tablespoons of the sugar gradually.
Mix in 1 teaspoon of the vanilla.
Beat in eggs.
Turn into lined cake pan.
Bake in a moderate oven (350°F.) about 30 minutes, or until firm in center.
Remove from oven and let stand .in pan, away from drafts, 5 minutes.
Mix sour cream, 1 tablespoon of the sugar and 1/2 tea- spoon of the vanilla.
Spread on top of cake and sprinkle with nuts.
Return to oven and bake until cream is set, about 5 min- utes.
Remove from oven and let cool in pan away from drafts.
Remove side of pan.
Chill in refrigerator about 4 hours before serving.