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  • For two 9 inch pies:
  • ----------------------------------
  • Two 9 inch pyrex pie plates
  • Three 8 oz. pkgs. cream cheese*
  • 4 eggs
  • 1/8 teaspoon salt
  • 1 3/4 cup sugar
  • 3 teaspoons vanilla extract
  • 2 cups sour cream


If using neufchetel cheese, add an extra egg and increase the total baking time to 45 minutes, then test for doneness. 3 cups graham cracker crumbs 2 cubes melted butter 5 1/2 OZ. ground blanched almonds Preheat oven to 350 degrees. Combine the crust ingredients, spray both glass pyrex pie plates with non-stick coating of your choice. Evenly divide the mixture between the two plates. Pat in with high sides. Chill at least one hour. Have all ingredients at room temperature. Let the unwrapped cream cheese soften in the bowl you're going to mix in. Cream the cheese with an electric mixer. Add the sugar a bit at a time, then add salt. Scrape down the beaters and the sides of the bowl. beat until fluffy; add eggs one at a time. Beat well. Add vanilla and blend well. Add sour cream and blend well. Don't overdo at this point. Divide this mixture evenly into the two prepared pie plates. After the mixture has been poured, run your thumb around the inner pie plate outer crust edge to force some of the crust crumbs onto the filling. Bake both cheese cakes in the aformentioned pre-heated oven at 350 degrees for 30 minutes. Check for doneness when the 30 minutes are up. If the cheesecakes jiggle like set jello, and if they have started to rise on the sides, take out and cool. If not, bake an additional 10 minutes. After cooling, chill for at least 6 hours before serving. Top each pie with a can of pie filling (cherry, etc.).

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