This simple but lovely cheesecake comes from Patti Brunner of upstate New York; she’s an Organic Valley dairy farmer and owner of a bed-and-breakfast inn. Patti says, “I was given the recipe by a cousin named Linda Lee, so of course we call it Linda Lee’s Cheesecake.”
1. Heat oven to 375 degrees. Combine crust ingredients and mix well. Press onto the bottom and two-thirds of the way up the sides of a 9-inch spring form pan.
2. For filling: beat first six ingredients until smooth. Blend in the sour cream. Pour into crust and bake until barely set, 35-40 minutes. Cool to room temperature. Chill 4-5 hours.
To serve, top with fresh fruit or eat it just as is.