New York Style Sour Cream-Topped Cheesecake Recipe

How to make it

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• Preheat oven to 325.
• Line a 13x9 in pan with foil...with ends of foil extending over sides of pan.
• Mix crumbs, butter and 2 tsp. of the sugar; press firmly into bottom of prepared pan.
• Beat cream cheese, 1 cup of remaining sugar, and 1 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended.
• Add 1 cup of the sour cream; mix well.
• Add eggs, one at a time, beating on low speed after each addition just until blended.
• Pour over crust.
• Bake for 40 min. or until center is almost set.
• Meanwhile, mix remaining sour cream, 2 tbsp. sugar, and 1 tsp. vanilla until very well blended; carefully spread over cheesecake after the it has baked its 40 min (or until it is almost set).
• Bake an additional 10 min.
• Refrigerate for 4 hours.
• Optional: top with sliced strawberries just before serving!
• Note: save 80 calories, 9 g of fat, and 7 g saturated fat per serving by using margarine, and neufchatel cheese 1/3 less fat than cream cheese and reduced fat sour cream (still tastes just as yummy!!!).