Lorraine's Cheesecake

I customized this from the Philly Cream Cheese Cheesecake cookbook.

4 (8 oz) pkg Cream Cheese

1 Cup Sugar

1 Cup Sour Cream

2 Eggs plus 3 egg Whites

2 tsp Vanilla Extract

1 heaping TB Cornstarch

Make the graham cracker crust first and place it in a 10 inch spring-form pan.

Preheat oven to 325-350 degrees after you make the crust. Like 340 degrees really- less than 350, but more than 325.. I know weird.. BUt if you have a hot oven just use 325 degrees.

Soften the all four pkgs cream cheese in the microwave for 60 seconds if you need to.
Beat the cream cheese with the sugar until smooth and creamy on medium speed, then add the two eggs and 3 egg whites, mix until smooth.

Now add the sour cream, cornstarch and vanilla. Pour into a oil sprayed spring-form pan using your favorite graham cracker crust recipe.

I usually wrap the bottom of the pan with aluminum foil in case the butter in the crust drips.

Place a glass baking dish half full of hot water on the very bottom rack, then place the cheesecake on the rack above in the middle of the oven. Let it bake for at least an hour, then turn off the oven. Now take it out of the oven and check it. If the center seems jiggly just leave it in the hot turned off oven for 20 minutes of so. Hopefully it won't crack on you.