Cheese Cake

 

Crust:

2 cups grahm cracker crumbs (I used the cinnamon grahm crackers and spun them in the food processor; if you use the regular ones, you'll need to add a 3 - 6 tbls of sugar to the crumbs)

6 tbsp of melted butter

 

Cheesecake:

3 pkgs (8oz) cream cheese - softened

3/4 cup sugar

3 eggs

1 tsp vanilla

 

 Directions:

1. Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, butter (and sugar if you did not use cinnamon grahm crackers); press firmly onto bottom of pan. Bake 10 minutes. I do not have a springform pan, so I used a 9x9 square brownie pan (thank you Melanie for that Christmas gift!)
2. Beat cream cheese and 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add vanilla; mix well. Pour over crust.
3. Bake 50 to 55 minutes or until center is almost set. (Bake 45 to 50 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.  Or, just serve out the the square pan like I did!  Refrigerate 4 hours or overnight.  Store leftover cheesecake in refrigerator. 
4. Topping:  I defrosted some strawberries that we had from last years strawberry season and added a bit of cinnamon and sugar.  Stirred well, poured over the top.