Pie Plate Cheesecake

I have been making this pie plate sized cheesecake for years since we first ate it at our friend's Shirley's house.  Every now and then my beloved requests this cheesecake. . .it is simple and quick and perfect for a small dinner party if you don't want a lot of leftover dessert in the house.  With fresh fraser valley strawberries now ripe  . .it is the tastiest combination.

• 1 1/4 cup graham wafer crumbs
• 2 tablespoons sugar
• 1/4 cup melted butter

Melt the butter and combine with the crumbs and the sugar and press into a 9 inch deep pie plate.

• 2  250 gram / 8 oz packages cream cheese
• 3/4 cup sugar
• 2 farm fresh eggs
• 2 teaspoons vanilla

1. Beat together the softened cream cheese and the sugar.
2. Add the eggs one at a time and beat until smooth.
3. Add the vanilla and then pour into the crumb crust pie plate.

Bake for 30 minutes at 350 F.  It should still be a bit jiggly in the center.

While it is baking mix together

• 1 cup sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla

Spread over the cheesecake after it has slightly cooled.
Refrigerate to chill for several hours.