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Sour Cream Cheesecake


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  • 1 1/2 cups Shortbread cookie crumbs
  • 2 tablespoon melted butter
  • 24 ounces Cream cheese; softened
  • 1 can (14 ounces) Sweetened condensed Milk
  • 4 Eggs
  • 8 ounces Sour cream
  • 1 tablespoon Vanilla extract


Preheat oven to 350°. Combine cookie crumbs and melted butter; press firmly on bottom of 9-inch springform pan. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, beating until smooth. Beat in eggs then sour cream and vanilla. Pour cream cheese mixture into prepared pan. Bake 50 to 55 minutes, or until lightly browned around the edge (center will still be slightly soft). Let cool. Refrigerate to chill thoroughly. Garnish as desired with fresh fruit sauce or pie filling. Refrigerate leftovers.

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