Ingredients
2 c. graham cracker crumbs
1 tsp. cinnamon
4 Tbsp. sugar
1/2 stick oleo, melted
1 lb. cream cheese
1 c. sugar
1 tsp. vanilla
4 eggs
1 pt. sour cream
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Achievable elevated desserts — laminated doughs, cakes, custards
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Achievable elevated desserts — laminated doughs, cakes, custards
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Preheat oven to 350°. Let cream cheese and eggs come to room temperature. Combine first 4 ingredients and press in the bottom of a 9-inch spring-form pan. Mix on low speed cream cheese, sugar and vanilla. Add eggs, one at a time. Fold in sour cream. Pour over crust. Bake for 40 minutes. Turn oven off and keep in oven for 2 hours. Refrigerate.