1 full package of graham crackers or butter cookies in tin crushed into fine crumbs
1/4 c. chopped walnuts
1/4 c. melted butter
1 package of cream cheese (8 oz.) - (allow the cream cheese to get soft by leaving it out of the refrigerator for about one hour)
1/2 c. sugar
1/2 tsp. vanilla
2 eggs
1 pint of sour cream
5 Tbls. sugar
Directions:
The crust:
Combine graham cracker crumbs or butter cookies, melted butter and walnuts and pat mixture firmly into a well greased (use butter or margarine) 9" or 9 1/2" pie pan. Bake at 375 degrees for five minutes. Let the crust cool.
1st layer:
In a mixing bowl, beat the cream cheese until it is very creamy.
Then add the vanilla and beat until combined.
Next add the sugar (1/2 cup) gradually.
When the mixture is smooth, add the two well beaten eggs.
Combine until smooth and creamy, and then pour into crust and bake in 325 degree oven for 20 minutes. Let the first layer cool for a few hours before you do the second layer. This will allow it time to set.
2nd layer:
Combine the sour cream with the 5 tablespoons of sugar until they are well blended. Pour the mixture into the first layer and bake at 200 degrees for five minutes. Let the cheesecake cool before you put it into the refrigerator. Allow the cheesecake to get firm in the refrigerator for five hours before serving.