2 cups GF Graham Crackers
2 tbsp. Sugar
4 tbsp. Unsalted Butter, melted
3 pkg. (8-ounce) Cream Cheese, room temperature
1½ cups Sour Cream, room temperature
¾ cup Sugar
5 large Fresh Eggs, room temperature
1 tsp. Vanilla Extract
Grease a 9-inch springform pan and set aside. In a food processor, combine graham crackers, sugar and pulse until thoroughly combined and finely ground. Add butter and pulse a few times. Remove blade and carefully stir mixture making sure butter is incorporated. Turn mixture into prepared pan and press, using bottom of a glass, until smoothly and evenly pressed across the bottom and slightly up the sides of pan. Crust should be solid. Refrigerate crust for 15 minutes or up to 2 days. When ready, place pan on a baking sheet and put in a pre-heated 350-degree oven for 12-15 minutes. Cool slightly before adding filling. To make filling, place cream cheese, sour cream and sugar in a large bowl. Beat with stand or hand mixer until combined and smooth. Crack eggs into a small bowl and add one at a time to cheese mixture. Fully incorporate each egg before for adding the next. Finally, add vanilla and beat for one minute, making sure mixture is smooth. Pour filling into crust prepared pan still on a baking sheet taking care not to disturb crust. Gently shake pan to settle filling and place in a pre-heated 300-degree oven for 45-50 minutes or until edges are set and middle is slightly jiggly. Turn oven off and slightly open oven door for a few seconds. Close door and let cake sit in oven for 45 minutes more. Remove from oven and set on a rack to cool completely before chilling. If top begins to show signs of cracking, carefully run an offset spatula around the edge to loosen the cake. Refrigerate at least 4-5 hours or better yet overnight. To serve, loosen cake edges with an offset spatula and remove the collar. Do the same to loosen bottom of pan from the crust. Slide cake onto a serving platter. Top with a fruit topping if desired and slice into 8 portions.
Note: You can vary the crust flavor by using GF chocolate cookies instead of graham crackers. If you do this, add 1 tbsp. dark unsweetened cocoa to them.
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