New York Cheesecake (from Julie Scharnberg)

**MAKE A DAY AHEAD for best results**

Preheat oven to 350 degrees.
Crust

• 1 1/4 C crumbled graham crackers
• 1/4 C butter, melted
• 1/4 C sugar

Mix together with fork.  Press in bottom of a springform pan (10" diameter).  Save a handful of crumbs for topping.  Bake for 5 minutes.  Let cool while make cake mixture.

Cake

• 3 (8-ounce) packages cream cheese, softened to room temperature
• 1 1/2 C sugar
• 16 ounce sour cream
• 1/2 pint heavy cream
• 4 eggs
• 1 tsp vanilla

Directions

1. Cream softened cream cheese.
2. Add sugar and beat.
3. Add eggs one at a time, beat until mixed in.
4. Add heavy cream.  Mix.
5. Add vanilla and mix.
6. Pour into springform pan.  
7. Bake at 350 degrees for 1 hour.
8. Turn off oven, leave cake in oven for one hour.  Remove
9. Cool 1 to 2 hours before refrigerating.
10. Refrigerate 6 to 12 hours.
11. Cover with wrap.
12. DO NOT OPEN OVEN DOOR AT ANYTIME FOR THE 2 HOURS.