Ingredients for crust
1½ cups gingersnaps crushed (about 6 oz – Put in a plastic. Bag and crush with a rolling pin.)
1 stick melted butter (8 Tbsp)
2 Tbsp sugar
Ingredients for filling
1½ lb cream cheese
4 eggs
1 cup sugar
1 tsp vanilla
Ingredients for topping
1 pint sour cream
2 Tbsp sugar
1 tsp vanilla
Directions
Preheat oven to 350 degrees.
Mix ingredients for crust and press into and up the sides of a nine-inch springform, removeable bottom or high sided pie pan.
Bake for 10 minutes and cool while making the filling.
In a bowl with an electric mixer beat cream cheese, eggs, sugar, and vanilla until smooth.
Pour filling into crust and bake for about 50 minutes until cheese is set at the edges.
Remove from oven (leave oven on) and cool for 10 minutes.
Make topping by combining sour cream with sugar and vanilla.
Spread over the top of slightly cooled cheesecake and bake another 12-14 minutes until glossy.
Allow cheesecake to cool then refrigerate 6 to 8 hours before serving.