16 oz. cream cheese 1 – 9 inch graham cracker crust
2/3 cup water
¾ cup sour cream or 1 cup dried sour cream mixed with 6 Tbsp water
1 cup sugar 3 Tbsp egg powder and 3 Tbsp water
1 ½ tsp vanilla
In large mixing bowl beat cream cheese at medium speed until fluffy. Blend in ¾ cup of the sugar and 1 tsp of the vanilla. Beat dried eggs with water. Add eggs in 4 additions to the cream cheese, beat well after each addition. Pour into crumb crust. Bake in preheated 235 degree F oven 30 minutes. Beat together sour cream with remaining ¼ cup sugar and ½ tsp vanilla. Gently spread mixture over top of hot cheesecake and bake about 30-45 minutes longer until center is set. Cool completely on wire rack. Chill until firm.