CRUST:
9" pie plate (but Recky remembers her using springform)
16 crushed zwieback cookies
1/4 cup melted butter
2 tbsp. sugar
Mix together and pat into pan.
9" pie plate (but Recky remembers her using springform)
16 crushed zwieback cookies
1/4 cup melted butter
2 tbsp. sugar
Mix together and pat into pan.
FILLING:
2 8 oz. large container Philadelphia cream cheese
2 eggs
1/2 cup sugar
1 tsp. vanilla
About 1/4 pint of sour cream
2 8 oz. large container Philadelphia cream cheese
2 eggs
1/2 cup sugar
1 tsp. vanilla
About 1/4 pint of sour cream
Beat eggs well, add sugar, then cheese and then sour cream. Beat until smooth. Add vanilla and pour into pie pan. Back for about 25 minutes at *375.
GLAZE:
1 10 oz. package frozen strawberries
1 tbsp. cornstarch
Sugar to taste
1 10 oz. package frozen strawberries
1 tbsp. cornstarch
Sugar to taste
Defrost the strawberries. Drain strawberries and save juice. Add cornstarch to juice and cook in pot. Add sugar to taste. Bring to boil, then simmer 3 minutes. When cool, add strawberries.
Pour over cheesecake.
Pour over cheesecake.