Double Top Cheesecake
Posted by: Mary Ellen Thu, 27 May 2004, at 8:10 p.m.
 

1-1/4 cups graham cracker crumbs
1/4 cup + 1/3 cup + 1/3 cup sugar
1/3 cup butter, melted
16 ounces cream cheese, room temperature
2 eggs, slightly beaten
1 teaspoon + 1 teaspoon vanilla
1/8 teaspoon salt
1 cup sour cream

Combine graham cracker crumbs, 1/4 cup sugar and butter, mixing well. Pat evenly into the bottom and side of a 9-inch pie pan. Chill. In a bowl, beat cream cheese and eggs for 1 minute on medium speed. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust. Bake 35 minutes or until done.

Remove from oven and cool 10 minutes. While cake is cooling, mix second topping. Combine sour cream, remaining 1/3 cup sugar and 1 teaspoon vanilla. Spread evenly over cooled cheesecake. Return to 350-degree oven for 10 minutes. Remove and cool completely on wire rack. Refrigerate 3 hours or overnight before serving.