Cheesecake

Crust:
2 2/3 c. Nilla Wafers, crushed
1/4 c. granulated sugar
1/4 c. melted butter

Mix together and press into a spring form pan that has been coated with cooking spray. Bake at 350° for 8-10 minutes. Let cool while mixing the cheesecake ingredients.

Cheesecake:
4 pkgs cream cheese, softened in microwave (1-2 min)
4 eggs
1 small carton sour cream
3/4 c. powdered sugar
3/4 c. granulated sugar
1 t. vanilla

In a stand mixer, whip the cream cheese for a minute, then add the eggs and beat on high for 4-5 minutes. Add remaining ingredients and mix well, you want it to be completely smooth without any lumps.

Pour cream cheese mixture over crust and bake at 350° for 45-50 minutes. You know it's set when the center still jiggles, but the top is opaque about 2 1/2" around the outside edges. Allow the cake to cool in the pan at room temp for 10-15 minutes, then place in refrigerator to finish cooling.

When it's completely cool, you can run a table knife around the edges to release the cake from the pan if necessary.

Great with your choice of toppings: whipped cream, fruit sauce, caramel/chocolate...it's all good!

adapted from: Whatever