preheat oven to 350
CRUST
Things you need- 9 inch spring-form pan, a pan that you can use for a water bath,aluminum foil ,smooth bottom glass......The crust. 2/3 bag of nilla wafers crumbs(best if put through a food proseser). . 1/3 cup of sugar . 1 ts.vanilla .2/3 stick of real butter melted(unsalted) .1/4 cup of pecans crumbs Mix together and pour in bottom of pan then use bottom of glass and tamp the crust flat put in oven and cook for 10 min. take out crust and leave the oven on.
FILLING.........4--8oz packages cream cheese room temp. 1Cup of sugar 4--eggs 1C sour cream 3Tbs flour 1ts vanilla Mix together in that order till smooth pour into pan over crust. take the aluminum foil and wrap the bottom of spring-form pan so NO water can get in it then put it in the pan for the water bath. In that pan put enough water that it is 1/4 up the outside of the spring-form pan. This keeps it from burning on top and also from rising soo high. If you dont use the water bath it will rise over the pan and get dark on top. It will fall but it is not as pretty and it will crack. Bake for 45-50 min w/o water bath and 50-70min w/the water bath.Take out of water bath when finished cooking, let cool to room temp. then put in the refridgerator for at least 8hrs before serving. Best if left in refridgerator over night covered with plastic wrap. then use your favorite topping on it and enjoy. Serves 16 or less.....PS... Use a warm wet knife to cut it, you are cutting cheese.
CRUST
Things you need- 9 inch spring-form pan, a pan that you can use for a water bath,aluminum foil ,smooth bottom glass......The crust. 2/3 bag of nilla wafers crumbs(best if put through a food proseser). . 1/3 cup of sugar . 1 ts.vanilla .2/3 stick of real butter melted(unsalted) .1/4 cup of pecans crumbs Mix together and pour in bottom of pan then use bottom of glass and tamp the crust flat put in oven and cook for 10 min. take out crust and leave the oven on.
FILLING.........4--8oz packages cream cheese room temp. 1Cup of sugar 4--eggs 1C sour cream 3Tbs flour 1ts vanilla Mix together in that order till smooth pour into pan over crust. take the aluminum foil and wrap the bottom of spring-form pan so NO water can get in it then put it in the pan for the water bath. In that pan put enough water that it is 1/4 up the outside of the spring-form pan. This keeps it from burning on top and also from rising soo high. If you dont use the water bath it will rise over the pan and get dark on top. It will fall but it is not as pretty and it will crack. Bake for 45-50 min w/o water bath and 50-70min w/the water bath.Take out of water bath when finished cooking, let cool to room temp. then put in the refridgerator for at least 8hrs before serving. Best if left in refridgerator over night covered with plastic wrap. then use your favorite topping on it and enjoy. Serves 16 or less.....PS... Use a warm wet knife to cut it, you are cutting cheese.
