||Blender Sour Cream Cheesecake
2 graham cracker crumb crusts (or chocolate crumb crusts)
1/2 cup sugar
2 tsps vanilla
1 1/2 cup sour cream
16 ozs cream cheese
2 Tbs melted butter
Preheat oven to 325 degrees.
Use only the best, most flavorful sour cream and cream cheese.
In a blender, on low speed, blend eggs, sugar, vanilla and the sour cream. Liquefy for about 15 seconds. With the blender running, slowly add small chunks of cream cheese, stopping the blender once in a while to let the bubbles out. When you have added all the cream cheese, then add the melted butter. DO NOT FORGET THE BUTTER. Pour the mix into the crusts. Chill for about an hour in the refrigerator. Then add any topping you wish. Suggestions below. Then bake for 35 minutes at 325 degrees. Chill until set.
Toppings: any canned pie filling, or Hershey's chocolate syrup, squirted over the top of the pie and then made into a design with a knife.
Yield: 2 Pies