This is the first decent dessert I ever made if you don't count a frozen pie made with berry yogurt and cool whip, poured into a pre-made graham cracker crust. Got sick on that one once. I'll sprare the details. Let's just say the doorman at the Fairmont in Dallas was none too pleased. Nor were those genuine fur clad oil baronesses, who were arriving in their limos. Anyway, this one is good. My Nonna Stella, who was a very good rustic cook, taught me this recipe as well as several others on this site. Do not dress it up with fruit and stuff. Serve as is with maybe a mint leaf or twisted lemon slice for garnish. Or maybe not.
Make a graham cracker crust in a pie pan:
18 graham crackers, crushed fine
1/4 cup sugar
1/8 lb melted butter
press mixtue into a pie pan and bake at 350 degrees for 5 minutes
In a bowl mix:
8 ounces Philadelphia cream cheese
2 eggs
1/2 cup & 2 tbls white sugar
2 cups of sour cream
Pour cheese mixture into pie pan and bake at 350 for 25-30 minutes. Let cool, then chill in the refrigerator or serve at room temperature (my preference).
