Categories: dessert, not tried

Ingredients

• 1 cup Honey Maid Graham Cracker Crumbs
• 3 tablespoons sugar
• 3 tablespoons butter or margarine, melted
• 5 packages (8 ounces each) Philadelphia Cream Cheese, softened
• 1 cup sugar
• 3 tablespoons flour
• 1 tablespoon vanilla
• 1 cup Breakstone's or Knudsen Sour Cream
• 4 eggs

Directions

1. Preheat oven to 325 degrees. Mix crumbs, 3 tablespoons sugar and butter.

2. Line 13 × 9 inch baking pan with foil; press crumb mixture firmly onto bottom of pan.

3. Bake 10 minutes.

4. Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.

5. Add sour cream; mix well.

6. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

7. Pour over crust.

8. Bake 1 hour or until center is almost set.

9. Cool.

10. Refrigerate at least 4 hours or overnight.

11. Lift out foil, cut cheesecake into 32 bars.

12. Makes 32 servings, 1 bar each.

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