Crust:
1 1/2 cups fine graham cracker crumbs
1/4 cup granulated sugar
1/2 cup butter, softened
Filling:
1 pound cream cheese
1 cup sour cream
2 tablespoons cornstarch
1 cup granulated sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
Topping:
3/4 cup sour cream
1/4 cup powdered sugar
Preheat oven to 375F. For crust combine crumbs, sugar and butter and mix well. Press firmly into 9 inch pie pan covering bottom only. Bake for 8 minutes or until the edges are slightly brown. Reduce oven to 350F. For filling, combine cheese, sour cream, cornstarch and sugar in bowl of mixer. Mix until sugar has dissolved. Add the butter and vanilla and blend until smooth. Be careful not to over mix or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake for 30 to 35 minutes or until knife inserted 1 inch from edge comes out clean. Cool 1 hour. For topping, Mix sour cream and powdered sugar. Spread mixture over top of cooled cheesecake. Chill or freeze until ready to eat.
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