“I found this recipe in a magazine ad for Philadelphia Cream Cheese. I can't wait to make it!! Cooking time includes chilling time.”
5hrs 15mins
16 squares

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Line 9x13 baking pan with foil. Making sure that there is enough foil to extend over the sides of the pan.
  3. Mix cracker crumbs, butter,and 2 tbls. of the sugar until crumbly.
  4. Press mixture firmly onto the bottom of the pan. Set aside.
  5. In a large mixing bowl cream together cream cheese, 1 cup of sugar and 1 tsp vanilla until well blended.
  6. Add one cup sour cream, mix well.
  7. Add eggs one at a time, mixing well after each addition.
  8. Pour this mixture of the crust.
  9. Bake 40 minutes until the center is ALMOST set.
  10. Mix together remaining sour cream, 2 tbls. sugar, and 1 tsp vanilla until well blended.
  11. Spread over top of cheesecake carefully.
  12. Bake 10 more minutes, allow to cool, then cover.
  13. Refrigerate at least 4 hours or overnight.
  14. Lift cheesecake from pan using extra foil "handles.".
  15. Cut into 16 squares.
  16. To serve top with mixed berries.

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