- 15 minutes
In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 1 1/3 cups sugar, cornstarch and vanilla. Beat until combined
Add eggs, one at a time, beating until just combined after each addition. Stir in sour cream.
Pour into crust. Bake at 325°F about 1 1/4 hours or until center is almost set. Cool on wire rack for 15 minutes. Loosen sides of pan. Continue cooling on wire rack for 45 minutes more.
- Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator.