Cheesecake, Gluten Free Style

Ahhh Cheesecake!

The following recipe was one of my first gluten free successes. It got rave reviews and is so simple to make. It is perfect anytime of year and can be whipped up for a special occasion or when you have a cheesecake craving. I get them, don't you? The recipe is taken from one of my favorite blogs, The Crispy Cook,  http://wheat-free-meat-free.blogspot.com

Personal tips regarding this recipe: I opted for Pamela's mini chocolate chip cookies for the crust and a simple sliced strawberry garnish. Any crunchy cookie should do. Enjoy!

Mom's Famous Cheesecake

3/4 cup crushed gluten-free cookies (we used gluten-free animal crackers from the store, but homemade gluten-free cookies would of course be preferable)
2 Tbsp. melted butter
1/2 cup sugar
2 (8 oz.) pkgs. cream cheese, softened
1 tsp. vanilla
1 cup sour cream
2 eggs
Raspberry preserves

Preheat oven to 325 degrees. Line one round 9 inch cake pan with aluminum foil, folding edges over sides of pan.

Mix cookie crumbs with butter and 1 Tbsp. of the sugar. Press crumb mixture into bottom of cake pan.

Beat cream cheese, remaining sugar and 1/2 tsp. vanilla in large bowl with mixer until well blended. Add 1/2 cup sour cream and continue mixing. Add eggs, one at a time, blending well. Pour into cake pan.

Bake 40 minutes or until center is almost set. Mix remaining sour cream, another 1 Tbsp. sugar and remaining vanilla until well blended. Spread over top of cheesecake and bake an additional 10 minutes. Cool cheesecake.

When completely cooled, cover with plastic wrap and refrigerate at least 2-3 hours before serving.