Sara Lee Cheese cake

Sara Lee Cheesecake
Crust:
1½C fine graham cracker crumbs
¼C Granulated sugar
½C Butter (softened)

Filling:
1 pound Cream cheese
1C Sour cream
2T Cornstarch
1C Granulated sugar
2T Butter (softened)
1t Vanilla extract

Topping:
¾C Sour cream
¼C Powdered sugar

Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix well. Press firmly into 9” pie pan or spring form pan covering bottom only. Bake for 8 min., or until the edges are slightly brown. (I think the crust is a little thick so I sometimes do a little less)
Reduce oven temp to 350 F. For Filling, combine cheese, sour cream, cornstarch, and sugar in a bowl of mixer. Mix until sugar has dissolved. (because over mixing causes the cake to crack, I like to just barely stir it and then let it sit for a while to dissolve the sugar and then finish mixing it) Add the butter and vanilla and blend until smooth. Be careful not to overmix, or the filling will become to fluffy and will crack when cooling. Pour the filling over the crust. Bake for 30-35 min., or until knife inserted 1” vrom edge comes out clean. (for me this always takes 50 min regardless of the oven I use. Maybe elevation?) Cool 1 hr.
For topping, mix sour cream and powdered sugar. Spread mixture over top of cooled cheesecake. Chill or freeze until ready to eat. (I’ve replaced this topping with several others and love it. We’ve used Caramel Ice cream topping, Fudge ice cream topping, strawberries in Danish dessert mix, Crushed cookies, Toffee candy bars, butterfinger bars, etc. etc.)