Gluten Free New York Style Cheesecake

Ingredients:

Crust:

• 1 1/2 cups gluten free graham style crumbs (I use Kinnikinnick)
• 2 Tbs granulated white sugar
• 1/4 cup butter

Filling:

• 750g  cream cheese; room temperature
• 3 large eggs; room temperature
• 1 cup granulated white sugar
• 3 Tbs corn starch
• 1/3 cup heavy cream
• 1 tsp vanilla extract

Topping:

• 1/2 cup sour cream
• 2 Tbs white granulated sugar
• 1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350 & lightly grease bottom and sides of a springform pan
2. In a medium bowl combine all CRUST ingredients and press evenly into pan; cover with plastic wrap and place in fridge
3. In another medium sized bowl (or electric mixer if you have one) mix cream cheese sugar, heavy cream, corn starch & vanilla extract. Mix until well blended.
4. Next add one egg at a time mixing for about 30 seconds before adding the next egg.  Blend until very creamy & little to no clumps
5. Remove crust from fridge (& take of plastic wrap) pour cream cheese mixture onto the crust and smooth the top; place springform pan onto baking sheet
6. Cook in the preheated oven for 15 minutes then turn temperature DOWN to 250 & cook for 50 minutes (or until firm but center is wobbly). Remove from oven
7. Next mix all TOPPING ingredients in a medium bowl & stir until well blended and spread on top of the warm cake; return to oven for 15 minutes
8. Remove from oven and run a knife along the outside of the cheesecake to loosen from the pan (this will prevent cracking while cooling)
9. Let the cheesecake cool completely & then cover with plastic wrap and refrigerate overnight

ENJOY!!