Bloomingdale’s New York Cheesecake
2 cups graham cracker crumbs
1/2 cup butter, melted
1 cup sugar, divided
32 ounces cream cheese
2 large eggs, lightly beaten
1 teaspoon vanilla
2 tablespoons cornstarch
1 cup sour cream
1 teaspoon almond extract
Preheat oven to 325F
Mix crumbs, butter and 2 tablespoons sugar. Blend. Reserve 2 tablespoons for garnish. Press remainder onto bottom and sides of a greased springform pan. Chill in freezer while preparing filling.
Beat cream cheese and remaining sugar until smooth and light. Beat in eggs, vanilla and cornstarch and blend. Add sour cream.
Pour into crust and bake 60 minutes.
Turn off oven and allow to cool with door closed 60 additional minutes. Remove sides of pan, sprinkle with reserved crumbs.
Let cheesecake cool to room temperature then refrigerate.
Garnish with whipped cream or top with fruit or for that matter eat plain.
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