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For cheesecake with the ultimate in vanilla flavor, use our highest strength vanilla extract.
50 vanilla wafers, finely crushed (2 cups)
1/3 cup butter, melted
1/4 cup sugar
1 teaspoon McCormick® Extra Rich Pure Vanilla Extract
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1 tablespoon McCormick® Extra Rich Pure Vanilla Extract
Preheat oven to 325°F. For the Vanilla Wafer Crust, mix vanilla wafer crumbs, butter, sugar and vanilla in medium bowl until well blended. Press evenly into bottom and 2 inches up sides of 9-inch springform pan. Set aside.
For the Filling, beat cream cheese and sugar in large bowl with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream and vanilla; mix well. Pour into prepared crust.
Bake 50 minutes or until center is almost set. Turn off oven. Leave cheesecake in oven 2 hours or until cooled. Remove from oven.
Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.
(Amount per serving)
Made this cheesecake for July 4th party. Everyone loved it! The Extra Rich Vanilla enhanced the flavor.
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