Needle Point

 

Mother’s Day is just a week away. Strawberry Shortcake is my go-to Mother’s Day dessert, but it feels like we just had that a week or two ago. I thought I might go with this instead:

 

Foolproof Cheesecake

 

2 (8 ounce) packages cream cheese, at room temperature

2 eggs

1 cup and 2 tablespoons sugar, divided

1 1/2 teaspoons vanilla, divided

1 store-bought graham cracker crust

1 cup sour cream

 

Preheat oven to 350F. Combine cream cheese, 1 cup sugar, eggs, and 1 teaspoon vanilla in a large bowl. Beat until smooth. Transfer filling mixture to the graham cracker crust and bake 35 minutes. In a medium sized mixing bowl, combine sour cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Remove pie from oven and raise temperature to 450F. Pour topping mixture over pie and return to oven for 5 additional minutes. Cool completely before serving.

 

And who knows? I may even serve it with fresh strawberries.