New York Style Cheese Cake Revisited

• 1 3/4 C. Graham Cracker Crumbs
• 1 T. Splenda (or Sugar)
• 1/8 t. Cinnamon
• 1/2 C. Butter (Melted)
• 32 oz. Cream Cheese
• 1 2/3 C. Splenda (or Sugar)
• 2 T. Cornstarch
• 1/8 t. Salt
• 1 t. Vanilla
• 4 Eggs
• 1 C. Sour Cream
• 1 C. Sour Cream
• 2 T. Splenda (or Sugar)
• 1/2 Vanilla

1. Grease bottom of spring pan, set aside. Mix crumbs, Splenda and cinnamon. Add melted butter. Press mix in bottom of pan and at least an inch up the sides of the pan. Bake 10 minutes at 325 degrees. Cool.
2. Blend until smooth cream cheese, Splenda, cornstarch and salt. Blend for about 5 minutes on low. Scrape the sides and bottom of the bowl at least a couple of times. Do not whip. Blend until smooth. Add eggs one at a time. Stir in the sour cream. Pour into pan. Bake at 325 degrees for about 45 or 50 minutes - Measure the temperature of the cake an inch from the edge when it reaches 175 degrees. The center will seem undone. Turn the oven off and prop open the door leaving the cake to cool slowly.
3. Mix sour cream, Splenda and vanilla. After 30 minutes remove cake from oven. Reheat oven to 325 degrees. Spread topping on cake and return to the oven for 15 minutes.

graham cracker crumbs, splenda, cinnamon, butter, cream cheese, splenda, cornstarch, salt, vanilla, eggs, sour cream, sour cream, splenda, vanilla

Taken from www.epicurious.com/recipes/member/views/new-york-style-cheese-cake-revisited-52958011 (may not work)