New York Cheesecake

Who doesn't like a creamy, yummy cheesecake? One of two of Mom's cheesecake recipes, this is one is easy to prepare, and yields a result that I think rivals many restaurant cheesecakes.

New York Cheesecake
Crust:
     1 cup graham cracker crumbs
     1/4 cup sugar
     1/4 cup melted butter
 







Blend together in a small bowl, and press in the bottom of an 8" un-greased spring-form pan.

Batter:
     1-1/2 cup sour cream
     1/2 cup sugar
     2 eggs
     2 teaspoons vanilla
     1 pound cream cheese, broken into small pieces
     2 Tablespoons butter, melted

     Blend the sour cream, sugar, eggs and vanilla in a food processor*  for 1 minute.  Add the cream   cheese. Blend until smooth. Pour butter through the top of the machine, and blend.

 Pour into the spring-form pan.

     Bake in the lower third of a 325 degree oven for 45 minutes. When baking is finished, remove from oven, and turn oven over to broil.  Broil the cheesecake just until top begins to show attractive spots of brown.**

     Refrigerate 4 hours, preferable overnight, before serving.

*I highly recommend you use a food processor with the metal blade attachment.   I have made it in my Kitchenaid, but even with the paddle attachment, it seems to still whip in too much air, and the consistency isn't quite the same.
**The broiling is optional, but it adds some color.  You could also use a chef's torch, if you have one.