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1-1/2# Philly Cream Cheese (3 8oz pkgs)
1 c. Sugar
4 Eggs

1 pint Sour Cream
4 T. Sugar

Recipe for 9x13 pan - 2" high
Cream cheese should be set out at room temperature for several hours to soften. Then beat cream cheese till smooth. Add sugar and one egg at a time until the consistency is creamy. Pour onto graham cracker crust. Bake for 25-30 minutes @ 350°.
Cool for one hour (shut off oven!)

TOPPING: Beat together the sour cream and sugar until smooth. Pour on top of the cooled cheesecake and sprinkle some graham cracker crumbs on top, then reheat the oven to 350° and bake for 5-10 minutes.

Depending on your tastes, a shorter cooking time results in a creamier texture. Longer is drier.

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