Cheesecake

Okay, this is one of the best cheesecake recipes I've made. I have had this since college and use it for Valentine's day every year! It is creamy, fluffy, and just plain delicious!! Enjoy!!

Cheesecake
Crust:
2 c. graham cracker crumbs
1/3 c. granulated sugar
1/4 c. butter, melted
Filling:
3 pkg. cream cheese, softened
1 c. packed brown sugar
1 container (8 oz) sour cream
1 tsp. vanilla
2 eggs
Heat oven to 350 degrees. In ungreased springform pan, mix crumbs and sugar.

Drizzle melted butter over mixture; toss with fork until well combined. Firmly press mixture in bottom and 2 inches up side of pan to form crust.

In large bowl, beat cream cheese and brown sugar with mixer on medium speed until fluffy.

Beat in sour cream, vanilla, and eggs until smooth.

Pour mixture into crust lined pan.

Bake 1 hour and 15 or knife inserted slightly off center comes out clean. (center will be slightly jiggly) Cool completely in pan on wire rack about 1 hour. Refrigerate until chilled before serving, at least 2 hours. Drizzle with ice cream topping. Store in refrigerator.

Tip: To cut cheesecake, use floss. The mint taste doesn't get to the cheesecake and cuts it without the mess.