*  Exported from  MasterCook  *
 
                            ELAINE'S CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Sugar, granulated
    2       lb           Cream Cheese
    2       lg           Eggs
    1       c            Sour Cream
    1       t            Vanilla
    3       tb           Cornstarch
    1       c            Graham Cracker Crumbs
      1/4   c            Butter or Margarine
    1 1/4   c            Oreo Cookie Crumbs
      1/4   c            Butter or Margarine
    3       tb           Sugar, granulated
 
   :       In a small bowl, blend well the graham cracker
   crumbs, butter or margarine, and 3 tablespoons
   granulated sugar. Press the crumb mixture in the
   bottom of a greased 8 or 9 springform pan. Place the
   pan in the freezer to chill while you prepare the
   filling.
   :       In a mixer bowl, mix the cream cheese and
   sugar until smooth and light. I, myself, mix
   alternately 8 ozs. of the cream cheese and 1/4 cup of
   the sugar. This is just to ensure it is evenly mixed.
   When the cream cheese and sugar mixture is light and
   creamy, mix in the eggs, vanilla, and the cornstarch,
   making sure it is mixed well. It should be a nice
   light yellow color. Mix in the sour cream until well
   mixed. Pour the mixture into the prepared springform
   pan.
   :       Bake in a preheated 450 degree oven for 10
   minutes. Reduce the temperature to 200 degrees and
   bake for another 45 minutes. Turn oven off and allow
   the cheesecake to cool in the oven with the door
   opened slightly for 2 1/2 to 3 hours. Remove sides
   from pan and chill in refrigerator for another 2 to 3
   hours. Then slide the cheesecake off the bottom of
   your pan, if you wish.
   
        ** You can use the Oreo Cookie Crumbs in place of
   the Graham Cracker Crumbs for a wonderfully delightful
   change. (This is the way that most of the people order
   it from me.)
   
       *** Before placing the cheescake in the oven for
   baking, I always sprinkle a bit of the crumbs on top
   for garnish. Really looks nice!
   
      **** Last hint: I put a pan with about 2-3 inches
   of hot water on the bottom shelf. It helps to keep the
   cheesecake from cracking. Always bake the cheesecake
   on the middle shelf...NO LOWER!!!
   
   From Elaine Poncelet, Vision Dimension BBS, Kook-Net
   HUB, Gerald, Missouri
  
 
 
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