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New York-Style Cheesecake

This recipe comes from the the Bitchin Kitchen web site which is run by Faith Heinauer. This is what she said in describing Bitchin Kitchen:

" I grew up in a household that loved not only food, but also the creative process of cooking and entertaining. My father is a professional chef and my mother was a former pastry chef. After earning my degree in hotel and restaurant management, I joined my father's catering business and started teaching cooking classes. Growing up in the restaurant scene offers a lot of culinary observations; add my knack for experimenting in the kitchen, and you've got my collection of recipes and tricks of the trade. So, if you want to talk food, get a great recipe or hear the latest culinary scoop, you're at the right place!"

"I love New York-style cheesecake and after one bite of this creamy, rich cake, you’ll agree! Prepare this sublime and sweet ending whenever you’re in a New York state of mind!"


1 ½ cups crushed Oreos® or graham cracker crumbs
3 Tablespoons sugar
3 Tablespoons butter

4 x 8 ounce packages cream cheese, softened
1 cup + 2 Tablespoons sugar
1 Tablespoon vanilla
4 eggs
1 cup sour cream

Optional Toppings:
Cherry pie filling

  • Preheat oven to 325°. Line a cookie tray with parchment paper or aluminum foil and set aside.
  • In a small bowl, mix together the cookie crumbs, butter and sugar. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes.
  • In a large mixing bowl, with an electric mixer, beat together the cream cheese, sugar and vanilla until completely blended.
  • Add eggs, 1 at a time, mixing well after each addition until blended.
  • Mix in sour cream until thoroughly blended.
  • Pour the mixture over the crust and bake for 1hour and10 minutes (Do not worry if center of cheesecake is slightly jiggly).
  • Let the cheesecake cool for one hour and then refrigerate for at least three hours.
  • Before serving, run knife around rim of pan to loosen cake.