Celebrating Miriam and A European Breakfast
3 (8 ounce) packages of Philadelphia Cream cheese or 4 here in Germany
1 cup of sugar
1 teaspoon of vanilla
Bring the eggs, cream cheese to room temperature in a bowl
then add the sugar and vanilla and mix with a hand mixer until completely mixed.
Set aside and preheat the oven to 325 degree or 162 Celsius.
Since I didn't have gram crackers, I used 2/3 of a package of speculoos cookies. I actually think the cookies were a perfect new addition to this old recipe. In a blender or buy hand crushing the cookies to make the crust. Add 4 Tablespoons of butter and 1/4 cup of sugar. If cookie mixture is two dry add a couple more tablespoons of butter. Then pat in the bottom of the Cheesecake and bake for 10 minutes. Once the crust is done add the cheesecake mixture for approximately 45 minutes. Just depends on altitude. Top should be a light golden brown and the top should be firm but yet springy. If top cracks no worries as you are now going to add the sour cream layer. In another bowl combine 2 cups of sour cream or here in Germany that is about 400 grams along with 1 heaping tablespoon of sugar and a teaspoon of vanilla. Pour over the top of the cake and bake for an additional 10 minutes. Let cake cool and cover with your favorite berries. I used raspberries and blueberries as that is what is in season here, but strawberries and blackberries would be equally delicious. Enjoy!