THREE CITIES OF SPAIN CHEESECAKE Recipe

Make Crumb Crust:
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter (9-inch) springform pan. Fill right away or chill up to 2 hours.

CHEESECAKE:
Preheat oven to 350 F. (325 F for dark pans).

Make filling and bake cake:
Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on.

Make topping:
Stir together sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes.

Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.

Cooks' note:
Cheesecake keeps, covered and chilled, 3 days.

Makes 8 to 10 servings.

Source: Gourmet