Matty's Mom's Favorite Cheesecake Recipe

PHILADELPHIA NEW YORK CHEESECAKE

Crust:

1 ¼ cup graham cracker crumbs

¼ cup sugar

¼ cup butter, melted

1 tbsp. cinnamon

Cheesecake:

3 8oz. pkgs. Cream cheese, softened (do not skimp with cheap substitute)

4 eggs

1 cup sugar

To be added to top of cooked cheesecake:

1 cup sour cream

3 tbsp. sugar

1 tsp. vanilla

Blackberry topping: (or any fruit with coordinating jam)

1 small jar blackberry jam

½ pkg. fresh or frozen blackberries – thawed

Directions

Crust:

Preheat your oven to 300 degrees. Mix in bowl the crumbs, sugar, cinnamon and melted butter. Preferably using a spring form pan (but not absolutely necessary-a pie pan is okay) press crumb mixture evenly throughout bottom of pan.

Cheesecake:

In a large bowl, whip the cream cheese. Add eggs, one by one, whipping as you go. Gradually add sugar and whip after each addition. Pour over crust. Bake 10 minutes at 300 degrees and 50 minutes at 350 degrees. Mix sour cream, sugar and vanilla in small bowl. Pour over cooked cheesecake and bake for 10 more minutes.

Topping:

Remove from oven and refrigerate for 4-6 hours, preferably overnight. When ready to serve, empty small jar of blackberries into small bowl, add fresh thawed blackberries and nuke for 30-45 seconds. Spoon over each cheese cake slice.