I grew up eating this delicious cheesecake. My mom found the recipe in the Washington Post, submitted by Oregon Senator, Mark Hatfield. Growing up outside Washington D.C., we always respected Senator Hatfield at least in part because he sponsored the Peace Tax Fund when few others would.
2 cups of crushed graham crackers (1 pack)
1/2 c. melted butter
1/3 c. sugar
3 8 oz. packages of cream cheese
1 1/8 cups sugar
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
2 cups sour cream
2 Tbsp. sugar
1 tsp vanilla
Mix the crust ingredients and press them into the bottom of a springform pan. Bake 10 min. at 400° and cool slightly before adding filling.
Blend filling ingredients, then beat at medium speed for 10 minutes., scraping the sides and bottom of the bowl frequently. (If you use a hand mixer, increase beating time to 15 minutes.) Pour mixture into your baked graham cracker crust. Bake for 40-50 minutes at 325°.
Remove cake from oven. Don't worry, it won't fall more than a fraction of an inch. Let cake cool at least an hour.
In a smaller bowl whip the topping ingredients at medium speed for 5 minutes. Spread on cooled cake and bake again for 7 minutes at 450°. Chill overnight.
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