TWO LAYER CHEESECAKE
Make the crust ahead of time and chill it. Also all the cheesecake ingredients need to be at room temperature before starting.
Crust:
Use a deep pyrex pan or a spring form pan. In the USA I use graham crackers. In Australia I use Granitas and gingernut biscuits and leave out the cinnamon. Grind them up in the food processor.
1 1/2 cups of crumbs
1/4 c Confectioners sugar
1/2 tsp cinnamon
6 Tablespoons of melted butter.
Press into bottom of baking dish and put in refrigerator.
Filling:
First layer--Mix together 2 eggs, 1/2cup sugar plus 2 Tablespoons, 2 packages of Cream Cheese (1 lb, 500g), 1 teaspoon vanilla. Pour over chilled crust and bake at 325 degrees Fahrenheit (165 degrees celsius) for 20 minutes. Take out of oven and let cool while the second layer is prepared. Turn the oven up to 400 degrees ( 200 degree celsius).
Second layer--Mix together one pint of sour cream (500g), 1/4 cup sugar, 1 teaspoon vanilla. Pour over slightly cooled layer and spread out evenly. Bake for 5 minutes.
Chill cheesecake at least 12 hours before serving. I like it with pie cherries in thick sauce poured over top.
