• Order of mixing and assembly matters with this recipe.
• Start with the filling, then move to the crust and prepare the topping last.
• Pre-heat oven to 350℉

Cheesecake Filling

• In a mixer combine: 2 packages of cream cheese; 3 eggs; ¾ cup of sugar, infused sugar if using this method; and vanilla.
• Start mixer and blend mixture.
• Keep mixer mixing while preparing the crust. Keeping the mixer going is the secret to incorporating air into this mixture for a light, fluffy cheesecake texture.

Cheesecake Crust

• Crush entire box of vanilla wafer cookies. Use either a food processor or place the cookies in a zip storage bag and crush with a rolling pin or cooking mallet.
• Dump crushed cookie crumbs into bottom of pie dish.
• Mix in 2 TBS granulated sugar and/or infused sugar, if using this infusion method.
• Melt butter. If using infused butter, do NOT microwave butter to melt. Melt in a saucepan on the stovetop.
• Pour butter into cookie mixture and blend until all crumbs have become moistened.
• Press crumb mixture against bottom and sides of pie plate.
• Stop mixer that has been blending the cheesecake filling.
• Pour cheesecake filling into prepared pie plate.
• Bake cheesecake in oven at 350℉ for 30 minutes or until top is golden brown and center is set.
• Remove cheesecake from oven.
• Place cheesecake in freezer for 30 minutes.
• While cheesecake is setting, prepare cheesecake topping.

Cheesecake Topping

• In a small mixing bowl, hand whisk ½ cup of sugar; infused sugar, if using this infusion method; and ½ cup of sour cream. Yes, again, you read that right. It is delicious.
• Set to the side.
• Remove cheesecake from freezer after 30 minutes.
• Spread cheesecake topping across the top of the cheesecake sealing the edges at the crust.
• Place in refrigerator for 10 minutes. Serve after 10 minutes or store in fridge until ready to serve.