Crust: Pulverize 6-7 Graham crackers in a blender (use almond meal for gluten free). Blend thoroughly with a fork in a bowl with half that amount brown sugar and 1 tsp butter. Grease a 9” cheesecake pan thoroughly with butter. Carefully add crumb mixture and press down lightly until you have an even layer. Don’t press down firmly; the crust cooks better when the mixture is a little loose.
Cake Mixture: Cream together by hand a full block of Philadelphia cream cheese (1.5 Kg) and 1 ½ cups white sugar. When it’s well creamed, add 4 eggs, one at a time, blending each egg into the mixture with your hands. Add 1 Tbsp sour cream and 1 Tbsp flour and mix well. Using a spatula, pour the mixture on top of your crumb crust.
Bake @ 350 F for one hour. Turn off the oven after one hour and wait another hour before removing the cheesecake from the oven to avoid cracking. Let sit at room temperature for an hour before chilling prior to serving with your favourite toppings.
– Chef Barry Pearce “Bear”, Bear’s Eatery, 324 Archibald St, Kimberley, 250-427-3412. “Bear’s sweet and savoury pies are famous throughout the East Koots.