This is a cheesecake that freezes well. It's based on Sara Lee's original cheesecake recipe. It's plain, but freeze it and when you have company defrost it and top it with cherry or blueberry pie filling.
Preheat oven to 375 degrees F.
Combine and mix well to make the crust:
1-1/2 cups fine graham-cracker crumbs (or 11 graham crackers, crushed/rolled)
1/4 cup granulated sugar
1/2 cup softened butter (1 stick)
Press this mixture firmly, flat, into the bottom of an ungreased 9-inch pie plate. Don't put it up the sides.
Bake in preheated 375 degree oven for 8 minutes or until edges are slightly brown.
Remove from oven.
Reduce oven temperature to 350 degrees F.
Cream in a mixer:
16 oz. cream cheese (2 pkgs)
1 cup sour cream
2 tbsp. cornstarch
1 cup granulated sugar
When creamed and sugar has dissolved into the mixture, stir in just till blended:
2 tbsp. softened butter
1 tsp. vanilla extract
Don't overmix to make a fluffy mixture or the cheesecake may crack when cooling.
Pour filling over the crust.
Place pan inside another pan in which you've put about 1/2 inch of water (this keeps cake top from cracking)
Bake, pie tin placed in the pan of water, in preheated 350 degree F oven about 30-35 minutes.
Knife inserted 1 inch from edge should come out clean when cooked.
Cool 1 hour.
Make topping, mixing:
3/4 cup sour cream
1/4 cup powdered (icing) sugar
Spread topping over cooled cheesecake. Chill or wrap and freeze until ready to eat.
To defrost, let cake sit 1 hour at room temperature before serving.
To microwave slices:
1 slice--15 secs. on high
2 slices--25 secs.
