On Sunday, November 24, 2019 at 1:11:45 PM UTC-5, Ed Pawlowski wrote:
> My wife got the recipe from her cousin about 50 years ago.

Interesting recipe. I've always loved cheesecake with a graham-cracker
crust.

Here's our recipe. It requires a 12" pie plate, but we've sometimes made
do with a 10" pie plate and a small "sidecar" in a little baking dish. We
have inherited my in-law's 12" pie plate, which is handled like the Crown
Jewels every time we use it.

Mary Ellen St John's Cream Cheese Pie

Crust:
1/4 pound butter, melted
16 graham cracker squares, coarsely crushed (1 square = 4 crackers)
1/4 cup brown sugar

Mix crust ingredients, press into 12" glass pie plate. Blind bake
at 350 F for 8 minutes.


Filling:
1 pound cream cheese at room temperature
3/4 cup sugar
3 eggs well beaten
1 teaspoon vanilla

Mix filling ingredients with electric mixer until smooth.
Pour into prepared pie crust. Bake at 350 F for 20 minutes.
(Make sure center is firm.)


Topping:
1 pint sour cream
1/2 cup sugar
1 teaspoon vanilla

Mix topping ingredients and pour over baked pie. Return to
oven for 5-8 minutes at 350 F.

Chill pie before serving.

Note: 12" pie plates are pretty rare. Before we inherited
my mother-in-law's, we used a 10" pie plate and baked a second,
smaller pie in a small, low casserole dish. I never could
get my husband to try multiplying the recipe by 2/3 (or
somesuch factor).