Ingredients
1
cup graham cracker crumbs
1/4
cup sugar
1/4
cup margarine or butter, melted
5
(8-oz.) pkg. cream cheese, softened
1
cup sugar
1
tablespoon vanilla
5
eggs
1
(8-oz.) container sour cream
Pie filling
Ice cream topping
Whipped cream
Chopped nuts
Miniature semisweet chocolate chips
Toffee bits
Coconut
Preparation
Heat oven to 350°F. In ungreased 13x9-inch pan, combine graham cracker crumbs, sugar and margarine; mix well. Press crust mixture evenly in bottom of pan. Bake at 350°F. for 8 to 10 minutes or until toasted. Reduce oven temperature to 300°F.
Meanwhile, in large bowl, beat cream cheese and sugar until blended. Add vanilla and eggs; beat until smooth. Add sour cream; blend well. Pour into crust-lined pan.
Bake at 300°F. for 35 to 40 minutes or until edges are set and center is still soft. Remove from oven; place on wire rack. Cool 1 hour. Cover; refrigerate at least 6 hours or until serving time.
Cut cheesecake into squares. Serve with assorted toppings.
