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Cream Cheese Pie

A smooth and creamy version of cheese cake.  This recipe comes from Joe, a retired fire captain in Glendale, CA.

CRUST:

• 18 graham cracker squares, crushed (take the large rectangle and break into 2 squares; use 18 of these squares)
• 1/4 lb. butter, melted
• 3 Tbsp. sugar
• dash cinnamon

Mix and press into pie pan; bake at 350F for 5 minutes. Cool completely.

BOTTOM LAYER:

• 2 eggs, beaten and thick
• 1/2 C sugar
• 1 Tbsp. vanilla
• 3 (3-oz.) packages cream cheese

Blend well and pour into cooled crust; bake at 350F for 15-20 minutes. Cool completely.

TOP LAYER:

• 1 pint sour cream
• 3 Tbsp. sugar
• 1 Tbsp. vanilla

Blend well and pour over bottom layer; sprinkle with cinnamon. Bake at 300F for 8 minutes. Cool completely.

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