This time I used the personal sized pre-made crusts. I also like to use the regular size pre-made crusts. I have a make your own crust recipe as well that I'll post, but I really just like to by it since I can get it for about the same price.
The key to this cheese cake is you want to beat the cream cheese at room temperature by itself and then add the other ingredients. If you mix it all together at once, the cream cheese gets lumpy.
8 oz cream cheese
1/2 cup sugar
1 cup sour cream
2 tsp vanilla
8 oz cool whip
With an egg beater, blend up cream cheese. Then add sugar, sour cream and vanilla. Blend well then stir in cool whip. Chill for at least an hour before serving.
Graham Cracker Crust
1 1/2 cups graham crackers (I like them blended up in the blender)
1/4 Cup sugar
1 cup butter (melted)
Mix well and press firmly in a pie pan. Add cheese cake mixture and chill for at least an hour before serving.