3 well beaten eggs
2 – 8 ounce packages of cream cheese, softened to room temperature
1 cup sugar
1/4 tsp salt
3 cups sour cream or blend of Greek yogurt and sour cream
Graham Cracker Crust
Combine 1–1/2 cups fine graham cracker crumbs
1/4 cup finely chopped walnuts
1/2 teaspoon cinnamon
1/4 teaspoon Rain’s Choice ground Vanilla Bean Powder (optional)
1/3 cup melted butter
Using a food processor and hand mixer, cream the cheese with the sugar. Add the eggs, one at a time, making certain that cream cheese is smooth before adding the second egg. Add vanilla extract or paste and salt.
Blend in the sour cream or blend but do not over mix.
Press the Graham cracker crust onto the bottom and sides of a 9-inch spring-form pan. Bring crust only about 2-1/2 inches up the sides.
Pour mixture into the prepared crust.
Bake in moderate oven between 300- 325 degrees for 35- 45 minutes or until just barely set. Cool slowly at room temperature.
Chill for several hours or overnight is best. The filling will be soft. It’s a very creamy cheesecake.