Waldorf's Sour Cream Cheesecake

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View 10 mins In a bowl, combine crushed vanilla wafers, melted margarine, 2 tablespoons of sugar, and cinnamon. Press the mixture firmly into the bottom of a 9x13-inch baking dish to create the crust. (10 minutes)

Recipe View 10 mins Bake the crust in the preheated oven until it turns a light golden brown. (10 minutes)

Recipe View 8 mins In a large mixing bowl, beat together the two 8-ounce packages and the 3-ounce package of softened cream cheese with 1 cup of sugar and lemon juice until the mixture is smooth and creamy. (8 minutes)

Recipe View 5 mins Beat in the eggs, one at a time, ensuring each is fully incorporated into the cream cheese mixture before adding the next. Spread the cream cheese filling evenly over the baked crust. (5 minutes)

Recipe View 30 mins Bake in the preheated oven until the middle of the cheesecake is just set. (25-30 minutes)

Recipe View 10 mins Cool for 10 minutes. (10 minutes)

Recipe View 2 mins Increase oven temperature to 475 degrees F (245 degrees C). (2 minutes)

Recipe View 5 mins In a separate bowl, whisk together the sour cream, 2 tablespoons of white sugar, and vanilla extract until smooth and creamy. Gently pour this mixture over the partially baked cheesecake. (5 minutes)

Recipe View 5 mins Return the cheesecake to the oven and bake until the sour cream topping is set. (5 minutes)

Recipe View 2 hrs Allow the cheesecake to cool completely to room temperature before refrigerating until thoroughly chilled before serving. (2-3 hours)