1 c. graham cracker crumbs
1/4 c. butter, melted
1/4 c. sugar

Crust: Mix graham cracker crumbs, melted butter and sugar together and press into bottom of a 9-inch springform pan. Bake at 350 degrees for 10 minutes and cool.

CHEESE CAKE:

2 lbs. cream cheese
3/4 c. sugar (or more if needed)
1 c. sour cream OR 1/4 c. whipping cream
2 lg. eggs (optional - 2 egg yolks)
1 tsp. vanilla
2 tbsp. cornstarch OR 2 tbsp. flour

Cake: In large mixing bowl, beat together cream cheese and sugar. Beat until thoroughly mixed. Beat in sour cream OR whipping cream. Stir in eggs, slightly beaten, vanilla and cornstarch OR flour, only until mixed. Add flavors and stir and pour into pan.

FLAVORS:

1. 1 cup mini chocolate chips.

2. 1 cup drained pineapple, 1/4 cup cream of coconut and 1/4 cup rum.

3. 1 can of drained peaches, cut up and 1/4 cup Peachtree Schnapps.

4. Melt some chocolate, spoon over cheese cake, then take a knife and swirl gently through batters to marble.

5. You can add any combination of things to make a different cheese cake. You can add nuts, berries, coconut, caramel, peanut butter and liquor.

Bake cheese cake at 400 degrees for the first 10-15 minutes. Turn oven to 300 degrees and bake 45 minutes or more. Allow the cake to cool in the oven with the door propped slightly open for 3 hours. Chill.