1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
3 tablespoons granulated sugar
1 lb. cream cheese
1/2 cup granulated sugar
1/4 teaspoon salt
1 tablespoon all-purpose flour
3 large eggs
1 tablespoon vanilla extract
1 cup sour cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
pinch of salt
Preheat oven to 350 deg F. Blend together graham cracker crumbs, melted butter, and granulated sugar. Press crumb mixture onto bottom and sides of 9 inch pie pan. Smooth the crumb mixture along the bottom to an even thickness. Bake 7-10 minutes, or until crust is lightly browned, then cool on wire rack.
Combine cream cheese, sugar, salt, flour, eggs, and vanilla in workbowl of food processor. Pulse to break up cheese, then process until mixture is completely smooth, stopping to scrape down sides as necessary.
Pour filling into cooled crust and bake for 30 minutes, or until filling is firm and jiggles only slightly in center.
Combine sour cream, sugar, vanilla, and salt.
Remove pie from oven and spread sour cream topping evenly over filling. Return to oven and bake additional 5 minutes. Cool on wire rack, then refrigerate. Pie should be thoroughly chilled before serving.
NOTE:
Cherry Pie Filling may be used as an additional topping, if desired.