Title: Sara lee original cream cheesecake
 Categories: Cheesecakes, Desserts
      Yield: 1 Servings
 
           SPALDING CRBR38A
           CRUST-----
  1 1/2 c  Fine graham cracker crumbs
    1/4 c  Granulated sugar
    1/2 c  Butter -- softened
           FILLING-----
      1 lb Cream cheese
      1 c  Sour cream
      2 tb Cornstarch
      1 c  Granulated sugar
      2 tb Butter -- softened
      1 ts Vanilla extract -- or
           Flavor
           TOPPING-----
    3/4 c  Sour cream
    1/4 c  Powdered sugar
 
  Preheat oven to 375 F. For crust combine crumbs, sugar and butter and
  mix well. Press firmly into 9" pie-pan covering bottom only. Bake for
  8 min., or until the edges are slightly brown. Reduce oven to 350 F.
  For filling, combine cheese, sour cream, cornstarch, and sugar in
  bowl of mixer. Mix until sugar has disolved. Add the butter and
  vanilla and blend until smooth. Be careful not to overmix, or the
  filling will become too fluffy and will crack when cooling. Pour the
  filling over the crust. Bake for 30 to 35 min., or until knife
  inserted 1" from edge comes out clean. Cool 1 hr. For topping, mix
  sour cream and powdered sugar. Spread mixture over top of cooled
  cheesecake. Chill or freeze until ready to eat.