Ingredients

2 cups Keebler® Graham Cracker Crumbs

1/2 cup margarine or butter, melted

2 tablespoons sugar

Filling

4 packages (8 oz.) cream cheese, softened

1 1/3 cups sugar

2 tablespoons cornstarch

1 tablespoon vanilla

3 eggs

1 cup sour cream

Directions

1. In small bowl toss together graham crumbs, margarine or butter and 2 tablespoons sugar. Press crumb mixture onto bottom and 2 1/4-inches up sides of 9-inch springform pan. Chill in freezer while preparing filling.

2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 1 1/3 cups sugar, cornstarch and vanilla. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Stir in sour cream.

3. Pour into crust. Bake at 325°F about 1 1/4 hours or until center is almost set. Cool on wire rack for 15 minutes. Loosen sides of pan. Continue cooling on wire rack for 45 minutes more.

4. Sprinkle top with reserved crumbs. Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator.
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**Here's a quick and easy glaze. You can substitute any fruit for strawberries here.

GLAZE:
1 cup strawberry, mashed
1 cup sugar
3 tablespoons cornstarch
1/3 cup water


INSTRUCTIONS:
blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries.
Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.