4 - 8 oz packages cream cheese
5 large eggs
1 1/2 cups sugar
2 teaspoons vanilla extract
16 ounces sour cream
1 bag vanilla wafers
brown sugar
cinnamon

Getting started: Let the cream cheese blocks soften for 15-30 mins. Butter a 9' x 3' springfoam pan. Coat the bottom with vanilla wafers shredded in a blender. Sprinkle brown sugar and cinnamon over the wafer crumbs. Start pre-heating oven to 360 degrees.

The batter: Beat the blocks of cream cheese until they are creamy smooth. Next, while continuing to beat, add the eggs, one at a time, slowly. Add one cup of the sugar. Add the vanilla extract. Beat for another 1-2 minutes. Pour batter into pan.

Baking: Bake for about 40 mins at 360 degrees. Top should be slightly brown.

Add 1/2 cup of sugar to the sour cream, and whip for 1 minute.

Remove the cake from oven, pour sour cream mixture over the top, and then bake for another 15 mins.

Notes from the Chef:

A Kitchen-Aid/Hobart mixer is highly recommended for this recipe.

ALWAYS serve the cheese cake chilled.

Consider adding strawberries, chocolate, etc. as a topping before serving.