Serves 12.

A smooth, classic cheesecake made in a deep layer with a crumb coating around the edge. A shallow sour cream topping finishes the cake. Allow the filling ingredients to sit at room temperature for 1 hour before using.

CRUST:

1 1/2 c. graham cracker crumbs
1 tbsp. sugar
1/3 c. melted butter
1 tsp. solid vegetable shortening

In a small bowl stir the cracker crumbs with the sugar and butter until the crumbs are moist. Rub the shortening along the bottom and sides of a 9-inch springform pan. Press the moist crumbs inside the pan and set it aside.

FILLING:

2 lbs. cream cheese, at room temperature
1 c. sugar
6 eggs, at room temperature
2 tsp. vanilla extract

Set the oven at 375 degrees. In the bowl of an electric mixer, work the cream cheese at medium speed until it is softened. Then gradually beat in the sugar, followed by the eggs and vanilla, just until the mixture is smooth.

Pour the filling into the prepared pan and bake it for 50 to 55 minutes or until it is set. Leave the oven on. Remove the cheesecake and let it cool for 15 minutes.

TOPPING:

1 1/2 pt. sour cream
1/2 c. sugar
2 tsp. vanilla

Turn the oven up to 425 degrees. In a bowl, mix together the sour cream, sugar, and vanilla. Spread this mixture over the warm cheesecake and bake it for 10 minutes or until the filling is just set and still white. Remove the cheesecake from the oven and let it stand at room temperature for 5 hours before serving.