Top-Your Own Cheesecake Crust 1 cup graham cracker crumbs 1/4 cup sugar 1/4 cup margarine or butter melted Filling 40 ounces cream cheese, softened 1 cup sugar 1 tablespoon vanilla 5 eggs 1 8 ounces sour cream Toppings pie filling ice cream topping whipped cream chopped nuts miniature semisweet chocolate chips toffee bits coconut Heat oven to 350ºF. In ungreased 13 x 9 inch pan, combine graham cracker crumbs, sugar and margarine; mix well. Press crush mixture evenly in bottom of pan. Bake at 350ºF for 8-10 minutes or until toasted. Reduce oven temperature to 300ºf. Meanwhile, in large bowl, beat cream cheese and sugar until blended. Add vanilla and eggs; beat until smooth. Add sour cream; blend well. Pour into crust-lined pan. Bake at 300ºF for 35-40 minutes or until edges are set and center is still soft. Remove from oven; place on wire rack. Cool 1 hour. Cover; refrigerate at least 6 hours or until serving time. To serve, cut cheesecake into squares. Serve with assorted toppings. Makes 18 servings.
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