The Recipe-courtesy of The Repressed Chef
12 graham crackers (crushed)
4 tablespoons butter (melted)
4 (8 ounce) packages cream cheese
1 1/2 cups sugar
3/4 cup milk
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
Crush the graham crackers in food processor
Add sugar and melted butter, stir to combine.
Line your springform pan with the graham crack crust, I used bottom of glass to make it even!
Mix cream cheese, sugar, whipping cream, eggs with electric mixer
Pour mixture on crust, and place in oven at 350 degrees for 15 minutes then lower temperature to 250 degrees. let bake for 1 1/2 hours or until the centre is still a little wobbly but outer edges firm!
I mixed 1 cup sour creme, 1/4 cup sugar and a teaspoon vanilla, pour thin layer over top cake and put back in oven for 10 minutes.
Let it cool, and apparently it tastes best after refrigerating for 12 hours, I wouldn't know...I have no willpower remember. Serve with the berry coulis and enjoy!
Happy baking cakelets!