NEW YORK CHEESECAKE RECIPE WITH SOUR CREAM RECIPES

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
• Beat cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• Bake 40 min. or until center is almost set. Mix 1/4 cup of the remaining sugar, remaining sour cream and remaining vanilla until blended; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours.
• Use foil handles to lift cheesecake from pan before cutting to serve. Toss blackberries with remaining sugar; spoon over cheesecake.

Steps:

• In a mixing bowl,  mix together graham cracker crumbs, sugar, butter until you have a crumbly mixture.
• Spread this mixture in A 9 inch springform pan/ cheesecake pan and pack it down Keep aside.
• In another mixing bowl, add cream cheese and whip until smooth.
• Add eggs, egg yolks, vanilla extract and mix until combined. 
• Add sugar, flour and mix until well-blended. 
• Add heavy cream and mix until mixture is smooth and creamy.  
• Pour mixture in the prepared springform pan. 
• Place the pan in a NON-HEATED oven and then, turn it on and set to 200 degrees F. 
• Bake the cheesecake for 3 hours. 
• At the 3 hour mark, turn off the oven but DO NOT remove the cheesecake from the oven and DO NOT open the oven door for at least 1 hour.  
• At the 1 hour mark, remove cheesecake from oven. Cover and chill in fridge overnight or at least 6 hours.
• While the cheesecake is chilling, prepare the sour cream frosting by mixing together butter, sour cream and vanilla extract until smooth. Gradually, add powdered sugar and mix until creamy and fluffy. 
• Prior to serving the cheesecake, decorate it with swirls of sour cream frosting. Enjoy!