Serves 8 to 10 From the kitchen of Kevin Fitzgerald
Ingedients: 32 oz. of cream cheese a bunch of sugar 2/3 box of graham crackers a pint of sour cream 3 eggs a little vanilla butter
Grind up graham crackers into a powder. Add butter intil it becomes sticky sonsistency. Add a little sugar & cinnamon. Take your cheesecake pan and & spray with non-stick. Pour graham cracker mixture into pan & press until smooth with spoon.
Take 3 eggs & some sugar. Beat w/ whip until frothy. Divide cream cheese into small portions.
Blend cream cheese into mixture until no lumps are left. Add a splash of vanilla & a little more sugar until it is creamy consistency.
Pour cream cheese mixture into pan & cook at 350 degrees for about 20 minutes until top is brown. Then take out and let cool for 10 minutes.
While it is cooking, take a pint of sour cream & mix it w/ sugar and a splash of vanilla. Once again mix to a creamy consistency.
When cheese cake has cooled add your topping (recommended toppings are chocolate chips, strawberries, blueberries, or raspberries) to the top. Pour sour cream mixture over top and stick back in the oven for 20 minutes.
Cool to room temprature and then chill in the refrigerator over night. Then presto- breakfast in the morning.
It works for me--maybe it will work for you too.
