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Decadent Sour Cream Cheesecake


  • ½ cup sugar
  • 1 envelope gelatin
  • 1 cup water
  • 8-oz./225 g block of cream cheese, softened
  • 3 tbsp. sour cream
  • 1 tsp. vanilla extract
  • 6 graham crackers, crushed
  • 3 tbsp. butter, melted
    1. Directions

    2. In 2-cup/500 mL Micro Pitcher, place sugar, gelatin and water. Microwave on high 1 minute 30 seconds, until sugar is dissolved and gelatin is melted. Let it cool.
    3. In base of Power Chef ® System fitted with whip attachment, place cream cheese, sour cream and vanilla extract. Replace cover and pull cord until well combined. Add gelatin mixture and combine, pulling cord until mixture is smooth.
    4. Place Silicone Muffin Form in the Ultra Pro Lasagna Container cover and distribute mixture evenly among all muffin cavities.
    5. Mix crushed graham crackers with melted butter and sprinkle evenly among all muffin forms. Press down lightly to form a crust. Freeze 4 hours or until cheesecake is set.
    6. Allow 5 minutes to defrost before unmolding
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