PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake

1. 1

   Preheat oven to 325F.

2. 2

   Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.

3. 3

   Mix crumbs, butter and 2 Tbsp.

4. 4

   of the sugar; press firmly onto bottom of prepared pan.

5. 5

   Beat cream cheese, 1 cup of the remaining sugar and 1 tsp.

6. 6

   vanilla in large bowl with electric mixer on medium speed until well blended.

7. 7

   Add 1 cup of the sour cream; mix well.

8. 8

   Add eggs, one at a time, beating on low speed after each addition just until blended.

9. 9

   Pour over crust.

10. 10

    Bake 40 min.

11. 11

    or until centre is almost set.

12. 12

    Mix remaining 1 cup sour cream, 2 Tbsp.

13. 13

    sugar and 1 tsp.

14. 14

    vanilla until well blended; carefully spread over cheesecake.

15. 15

    Bake an additional 10 min.

16. 16

    Cool.

17. 17

    Cover.

18. 18

    Refrigerate 3 hours or overnight.

19. 19

    Lift cheesecake from pan, using foil handles.

20. 20

    Top with strawberries just before serving.

21. 21

    Store leftover cheesecake in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.