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!"
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
3 Tablespoons sugar
3 Tablespoons butter
4 x 8 ounce packages cream cheese, softened
1 cup + 2 Tablespoons sugar
1 Tablespoon vanilla
1 cup sour cream
Cherry pie filling
oven to 325°. Line a cookie tray with parchment
paper or aluminum foil and set aside.
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
a large mixing bowl, with an electric mixer,
beat together the cream cheese, sugar and vanilla
until completely blended.
eggs, 1 at a time, mixing well after each addition
in sour cream until thoroughly blended.
the mixture over the crust and bake for 1hour
and10 minutes (Do not worry if center of cheesecake
is slightly jiggly).
the cheesecake cool for one hour and then refrigerate
for at least three hours.
serving, run knife around rim of pan to loosen