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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Mick France
  • 2 lbs. cream cheese, softened
  • 1 cup sugar, divided
  • 2 large eggs
  • 1 tsp. vanilla
  • 1 TBS cornstarch
  • 1 cup sour cream
  • For the crust:
  • 21â�„2 cups graham cracker crumbs
  • 1â�„2 cup butter (one stick), melted
Preheat oven to 450 degrees. Combine graham cracker crumbs, melted butter and 2 TBS of the 1 cup sugar. Blend well and press in a 9-inch spring form pan. Chill or freeze the crust while preparing filling.
Beat cream cheese and remaining sugar until smooth. Beat in eggs, vanilla and cornstarch. Stir in sour cream and pour into crust. Bake 10 minutes at 440 degrees, then reduce heat to 200 degrees and bake 45 minutes.
Turn oven off and crack door to let out some heat, but leave cake in oven for three hours.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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