1 stick of butter -- I used unsalted
1 cup white sugar
27 ounces cream cheese
gluten free graham crackers -- I used almost a whole box
3 eggs
large springform pan (9 or 10 inches. 8 inches is too small)
a friend who actually knows how to bake
preheat oven to 375
melt stick o' butter. you can use less if you have butter fears
destroy graham crackers with KitchenAid
pour butter into crushed graham crackers and mix. too mushy? add another graham cracker
spray pan with a spray you're sure is gluten free. no spray? butter it
add graham cracker and butter mixture to pan and press crust into bottom of pan with spoon.
dump cream cheese into the KitchenAid you don't own and beat it until fluffy
add about a cup of sugar into the KitchenAid. add slightly more sugar if you like super sweet treats. slowly mix the sugar in so that it doesn't fly out the top of KitchenAid bowl
beat 3 eggs in a bowl. add them slowly into the mixture of cream cheese add sugar while the KitchenAid is mixing things for you. OR, if you're like me and you're lazy, just add the eggs one at a time without beating them first
add a half teaspoon of vanilla. or more if you're adventurous. mix gently. should be consistency of frosting
dump into pan. smooth the top so that there's an even layer of deliciousness.
place in oven on top of tin foil. just in case you added too much butter or something else decides to overflow into messiness
bake for 40 minutes to an hour. it's done when its stiff enough that it doesn't jiggle like jello. you don't want the center to be liquid. if you over bake it will crack -- ours did.
let cool. refrigerate for extra coolness.
