FILLING:
2( 8 oz) bars of Cream cheese, softened
1 cup Sour cream
2 tablespoons Cornstarch
1 cup Granulated sugar
2 tablespoons Butter softened
1 teaspoon Vanilla extract

TOPPING:
3/4 cup Sour cream
1/4 cup Powdered sugar

Preheat oven to 375 F.
For crust combine crumbs, sugar and
butter and mix well. Press firmly
into 9" pie-pan covering bottom only.
Bake for 8 min., or until
the edges are slightly brown.
Reduce oven to 350 F.

For filling, combine cheese, sour cream,
cornstarch, and sugar in bowl of mixer.
Mix until sugar has disolved.
Add the butter and vanilla and blend until smooth.
Be careful not to overmix,
or the filling will become too
fluffy and will crack when cooling.
Pour the filling over the crust.
Bake for 30 to 35 min.
Cool 1 hr. away from drafts and windows.
For topping, mix sour cream
and powdered sugar. Spread mixture
over top of cooled cheesecake.
Chill at least 8 hours before serving
in order to let the flavors blend.