A regal, classic-style cheesecake. Recipe includes two options for the crust. See Passover variation below. For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.

Directions

Prepare the Simple Crust

1. Combine cookie crumbs with melted butter.

2. Press into three nine-inch pie pans.

Prepare the Rich Crust

1. Combine all ingredients.

2. Press into three nine-inch pie pans.

3. Optional: Grate chocolate over crust.

Prepare the Cheesecake

1. Mix cheeses and sour cream.

2. Add remaining ingredients.

3. Pour over crumbs. Bake for 55 minutes. Leave cake in oven to cool.

4. Preheat oven to 350 degrees Fahrenheit.

Notes:

Freezes well.

For the Filling Variation

1. Bring liquid, sugar and cornstarch to a boil. Cook for one minute.

2. Spread half of cheese filling onto crust. Spread raspberry filling, allow to set.

3. Top with remaining cheese. Proceed as above.

Notes:

Filling can be used as a topping. Spread onto baked cheesecake and refrigerate for three hours to set.

Variations:

To prepare this cheesecake on Passover, use the Simple Crust with finger cookies crumbs and replace the cornstarch in the filling with an equal amount of potato starch.