The expression “icing on the cake” was made for this cheesecake recipe. The topping on this cheesecake is what makes it a staple on our dessert tables. It’s perfect for dinner parties, holidays or just when you’re craving something decadent.
Start with the crust by combining the graham cracker crumbs and sugar in a small bowl. Stir in butter, then press the mixture into bottom of a greased 9" springform pan and up 2" high on the sides. Bake at 350° F for 5 minutes, then reduce heat to 325°.
Bake for 1 hour or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen, then cool for another hour. Refrigerate until completely cool. Combine the sour cream, sugar and vanilla. Fold in whipped cream and spread over cheesecake. Refrigerate overnight.