Pie Plate Cheesecake

I have been making this pie plate sized cheesecake for years since we first ate it at our friend's Shirley's house.  Every now and then my beloved requests this cheesecake. The recipe is simple and quick and perfect for a small dinner party if you don't want a lot of leftover dessert in the house.  With fresh Fraser Valley strawberries, it is the tastiest combination.

• 1 1/4 cup graham wafer crumbs
• 2 tablespoons sugar
• 1/4 cup melted butter

Melt the butter and combine with the crumbs and the sugar and press into a 9-inch deep pie plate.

• 2  250 gram / 8 oz packages cream cheese
• 3/4 cup sugar
• 2 farm fresh eggs
• 2 teaspoons vanilla

1. Beat together the softened cream cheese and the sugar.
2. Add the eggs one at a time and beat until smooth.
3. Add the vanilla and then pour into the crumb crust pie plate.

Bake for 30 minutes at 350 F.  It should still be a bit jiggly in the center.

While it is baking mix together

• 1 cup sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla

Spread over the cheesecake after it has come out of the oven.
Refrigerate to chill for several hours.

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