My mother, Betty Zajac, has baked this cheesecake for at least 30 years. The recipe was given to her by her neighbor, Joan Courpas. “I have thrown all cheesecake ingredients into the blender to combine, or used the traditional beater method, and it turn out well every time,” my mother says. “I have even added a square or 2 of semi-sweet, or even unsweetened, chocolate to half the batter and swirled the chocolate and vanilla batters to make a marble cheesecake.”
1 recipe graham cracker crust (from Unbaked Cheesecake recipe)
2 8-ounce blocks of cream cheese
1 cup sugar
1 pint sour cream
4 eggs
1 teaspoon vanilla
Press crust into 9-inch springform pan. Do not bake. Cream the cheese and sugar together. Beat in the eggs, vanilla and sour cream. Pour into crust and bake at 365 degrees for 40 minutes. Leave in the oven for 2 hours to cool slowly.
