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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: Kathryn Bye
  • 4 eggs
  • 1 cup sugar
  • 2 tsp. vanilla
  • 2 lb. cream cheese (4-8 ounce containers)
  • Crust:
  • 3 cups graham cracker crumbs
  • 3â�„4 cup sugar
  • 1â�„2 cup melted butter
Set aside 1�2 cup graham crackers for topping. Chill. Put in 9 by 13 inch pan. Do not cook.
Beat eggs. Add sugar and vanilla and beat well.
Cream the cheese well and add to the egg and sugar mixture. Mix by spoon and then beat until smooth.
For crust, combine butter, sugar and crumbs and press along bottom and sides of pan.
Pour cream cheese mixture into crust and bake at 375 degrees for 18-20 minutes.
Cool 10 minutes. Turn oven to 475 degrees.
For topping, mix one pint sour cream, two TBS sugar and one tsp. vanilla. Spoon over cheese cake and return to oven for five minutes. Remove and cool for one-half an hour. Sprinkle one-half cup crumbs over top. Refrigerate.
By Shelley Harrellson, shared by Kathryn Bye
(This recipe was contributed as part of a "Cook of the Week" feature.)

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