3 Cups graham cracker crumbs
3/4 cups unsalted butter (1 1/2 sticks melted)
Mix cracker crumbs and butter in bowl. Press mixture into bottom and 2 1/2 inches up sides of 9 inch spring form pan. Set aside.
Tip: Mom adds some sugar to the graham cracker crumbs before she and bakes crust!)
Beat until very smooth:
4 (8 oz.) packages cream cheese room temperature
1 2/3 Cups sugar
Add and continue to beat until very smooth:
4 Large eggs (beaten)
2 Teaspoons vanilla
Pour mixture into crust. Bake on center rack at 300 degrees until edges puff and center no longer moves when pan is shaken. (About 1 hour and 25 minutes) Edges may crack slightly. Transfer cheese cake to rack and cool completely. Cover and refrigerate at least 8 hours before serving. Serve with any fruit. Serves 10.
Can be prepared 2 days ahead.
It has been a tradition in our family to make ice cream at family gatherings. Over the years it has been perfected, and here is our favorite version! It can be adapted to any flavor.