Summertime Cheesecake

Nothing quite goes with summer like a nice cool slice of cheesecake. This recipe was handed down to me by my great-aunt Charlene to which I made a few changes it the best it could be.

For the crust:
1 1/2 cups graham cracker crumbs
1 tbsp. sugar
2 tbsp. butter

For the filling:
3 8oz. packages cream cheese (softened)
5 eggs
1 cup sugar
1 1/2 tsp. vanilla

For the topping:
3 cups sour cream
1/2 cup sugar
1 1/2 tsp. vanilla

Preheat your oven to 300°F

Melt the butter in the microwave. Mix the graham cracker crumbs and 1 tbsp of sugar in a bowl and add the butter. Mix and pour the crumbs into a greased 9x13 pan. Press the crumbs evenly in the pan.

Put the softened cream cheese in a bowl and blend, adding only one egg at a time until all 5 are blended. Add 1 cup sugar and 1 1/2 tsp vanilla and blend again until incorporated. Pour over the crust and bake for 1 hour at 300°F. During the baking, make the toping.

Blend 3 cups sour cream, 1 1/2 tsp vanilla, and 1/2 cup sugar in a bowl until smooth. Once the one hour baking is complete, pour the topping on top of the cheesecake and smooth with a rubber spatula. Bake again for five minutes.

Put the cheesecake in the refrigerator for a few hours until completely cooled. Or put in the freezer for an hour if you need it sooner. Cut a slice and enjoy! Raspberries on top make it an extra special treat!