Mark’s Mom’s Cheesecake

Makes  8 servings

Ingredients

Crust:

• 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
• 1/4 cup (50g) granulated sugar
• 6 Tablespoons (85g) unsalted butter, melted

Filling:

• 1 lb. cream cheese (full fat version only)
• 3 eggs, separated
• 1/2 c. sugar
• 1 tsp. vanilla

Topping:

• 1 c. sour cream
• 1/4 c. sugar
• 1 tsp. vanilla
• Assorted berries, for serving (optional)

Instructions

1. Preheat oven to 350 degrees Fahrenheit with the oven rack in the center position.
2. Mix together all of the crust ingredients and press into the bottom and up the sides of a 9 inch springform pan. 
3. For the filling, beat together the cream cheese and sugar. Add the egg yolks and vanilla and beat until mixture is smooth and thick. Pour into prepared springform pan, over top of the graham cracker crust.
4. Bake for 20 minutes then remove from oven and let cool on a cooling rack.
5. For the topping, mix all 3 ingredients together and spread on top of cooled cheesecake. 
6. Bake for more minutes. Remove from oven and let it cool completely before covering loosely in cling wrap and storing in the refrigerator for at least 4 hours.
7. Remove cheesecake from refrigerator about 20 minutes before serving. Serve with assorted berries on the side (optional).