Crust:
1 1/2 cups graham crackers
6 tablespoons melted butter
Crush graham crackers into crumbs. Blend in butter. Add honey to taste (depending on sweetness of the crackers I usually dispense with the honey entirely). Press into large pie tin.
Cake:
2 beaten eggs
3/4 lb cream cheese (not the whipped kind), softened
1/2 cup sugar
1/2 teaspoon salt
Mix well
Pour into crust and bake for 20 minutes at 375 degrees.
1 1/2 cups (12 oz) sour cream
2 tablespoons sugar
1/8 teaspoon salt
Mix well and pour over the cake once it has cooled to room temperature; bake for 5 minutes at 425 degrees, then cool to room temperature and refrigerate.
[notes from Cyndi...here's the really hard part: waiting for the cake to completely chill before you devour it. Mikel uses organic versions of all these ingredients when possible. In addition to being better for you, it improves the taste considerably.]
(posted to rec.food.recipes 3/98)
