New York-Style Cheesecake with NABISCO Grahams
- 1 lb.plus 4 oz. NABISCO Graham Cracker Crumbs
- 2 lb.granulated sugar, divided
- 6 oz.unsaltedbutter, melted
- 2 lb.plus 12 oz.sour cream
- 2 lb.eggs
- 6 lb.cream cheese
Nutrition per serving
Mix graham crumbs, 8 oz. of the sugar and the butter. Press firmly onto bottom of each of four 9-inch spring-form pans. Bake in a preheated 325°F oven for 10 minutes. Remove from oven and cool while preparing filling.
Place cream cheese and remaining 24 oz. sugar in 12-qt. bowl of electric mixer fitted with paddle attachment. Beat on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended.
Pour evenly over crusts. Bake in 325°F oven with water bath for 1 hour 10 minutes or until center is set.
Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims. Refrigerate at least 4 hours before serving.