Lion House Cheesecake

Holy smokes people!  This cheesecake is heavenly!  I really, really enjoy a good cheesecake, and this cheesecake is among the best I've ever had.  You wanna hear my theory on why it is so delectable and more desirable than other cheesecakes?  Okay, so it has this sour cream topping layer, and I tell you what, that is the secret ingredient to making it so fabulous.  Cheesecake can get really rich at times, but watch out, because the sour cream layer tones the richness down and makes it purely delicious until the very last bite.  Thus, I eat way bigger pieces than I should multiple times a day.  It's that addicting!  This cheesecake is just so smooth and creamy.  It's perfection in a graham cracker crust.  Oh peeps, you have to have some.  Do y'all want to come over for dessert?

Ingredients
Crust:
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons butter or margarine

Filling:
3 8-ounce packages softened cream cheese
1 cup sugar
3 eggs
3/4 teaspoon vanilla

Topping:
1 pint sour cream
3 tablespoons sugar
1/2 teaspoon vanilla

Directions:
Crust:  In a medium bowl thoroughly mix the ingredients.  Press firmly into a 10-inch springform pan, lining bottom and sides; set aside.  Make filling.

Filling:  In a large mixer bowl beat cream cheese well.  Add sugar a little at a time; add eggs one at a time; add vanilla.  Combine thoroughly.  Pour into crust; fill to within 1/2 inch of top to allow room for topping.  Bake 55 to 60 minutes at 300 degrees.  While cheesecake is baking, prepare topping.

Topping:  In a small mixer bowl whip sour cream; add sugar gradually, add vanilla.  Pour over baked cheesecake and bake at 300 degrees for 10 minutes.  Allow to cool.  Refrigerate until ready to serve.  Makes 10-12 servings.

Recipe Source:  Lion House Desserts

We topped it with raspberry topping, but you could use any topping or leave it naked. ;)

Linked to:  Sweets for a Saturday, Potluck Sunday, A Themed Bakers Sunday