Servings: 8 Depends on who is eating it ;-)

Crust: subheading: Crust:
10” Keebler graham cracker crust - 10” is big enough. Anything smaller of a pie crust will NOT work. 10” Keebler graham cracker crust - 10” is big enough. Anything smaller of a pie crust will NOT work.
 
Bottom layer: subheading: Bottom layer:
2 8 oz blocks of cream cheese ROOM TEMPERATURE 2 8 oz blocks of cream cheese ROOM TEMPERATURE
2 ROOM TEMPERATURE eggs 2 ROOM TEMPERATURE eggs
2/3 C sugar ⅔ C sugar
2tsp vanilla 2tsp vanilla
 
Top layer: subheading: Top layer:
1 1/2 C sour cream 1 ½ C sour cream
1/4C sugar ¼C sugar
2tsp vanilla 2tsp vanilla

Combine cream cheese, sugar, vanilla and eggs in a mixer. Blend well. If using a stand mixer, allow it to mix until it’s a creamy texture and no lumps.
*be sure everything is room temp. I have found if not, it doesn’t bake the way it should.
Bake this layer at 350° for 25 minutes. When timer is done, pull cheesecake out of the oven and then increase temp to 450°.
While oven is increasing in temperature mix the sour cream, sugar and vanilla together well.
Then, CAREFULLY distribute the sour cream layer over the top. Too much in one spot will cause the lower level to overflow. Trust me, I’ve done it a few times.
I wait until I KNOW the temp is 450° before I place the top layer on the cheese cake so it then goes immediately in the oven. This way, it gives the top layer that has risen slightly to decrease down a bit. It’s all about placement of the top layer…not displacement.
Once the temperature reaches 450° place cheesecake in oven and bake for 7 minutes.
Take out of oven and let cool completely before placing covered with lid in the refrigerator for 24 hours. Yes, 24! It needs time to set up and be fully chilled.
This is a super creamy texture cheesecake. It’s perfectly suited to eat for breakfast, lunch or dinner. Enjoy!