Simple Cheesecake Recipe

I was in Costco the other day {shocking, right?} when I saw a cheesecake that made my mouth water. I was about to buy it when I remembered I had all the ingredients at home. So I went straight home and whipped this up using some thawed blueberries I had stashed away last summer. I don’t have the Costco one to compare it to, but if I did, I suspect my cheesecake would win a taste test. It was freakin awesome.

Ingredients

Crust:
2 cups crushed chocolate wafer cookies 
8 tablespoons butter {1 cube}, melted

Filling:
2 {8 oz} blocks of cream cheese, softened
3 eggs
1 cup sugar
1 pint sour cream
1 dash vanilla extract

Directions:

Preheat oven to 325 F.

In a medium mixing bowl, combine crushed cookies and butter until moist. Spray the bottom and sides of an 8-inch spring-form pan with cooking spray. Press the crumbs into the pan using a flat bottomed surface {I used a measuring cup}.  Try to form the crust about 1-inch up the sides. Chill in a refrigerator for about 10 minutes.

Meanwhile, make the filling. Using a stand mixer {or electric mixer}, beat the cream cheese on low for 1-2 minutes or until lump free and smooth. One at a time, add the eggs and beat until combined. Add the sugar and beat for about 2 minutes, or until creamy. Add the sour cream and vanilla and beat until incorporated. Make sure you do not over mix! Pour mix onto crust and smooth top with a spoon or spatula.

Place on a cookie sheet and bake for 45 minutes. Do not overcook. Cool completely. Cover loosely and place in the refrigerator for at least 4 hours to set before serving. Top with your favorite fruit and serve. Enjoy!