On Sun, 24 Nov 2019 10:53:46 -0800 (PST), Cindy Hamilton
> wrote:

>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).

I just measured my Portmeirion pie plate and it is 10 inches! They
don't manufacture in Wales anymore so maybe it's now an oddity, I
bought it long before they moved.

I have a fairly similar recipe with a sour cream topping, it's a nice
idea.