Ingredients
1 unbaked pastry shell (9 inches)11 ounces cream cheese, softened1/2 cup plus 2 tablespoons sugar, divided1/2 teaspoon vanilla extract2 large eggs1 cup sour cream2 pints fresh strawberries, hulledConfectioners’ sugar, optional
Preparation
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil and set shell aside.
In a bowl, combine cream cheese, 1/2 cup sugar and vanilla; beat until smooth. Add eggs; mix until combined. Pour into shell. Bake at 350° for 20-25 minutes or until center is almost set. Remove from the oven and let stand for 5 minutes.
Meanwhile, combine sour cream and remaining sugar in a bowl; mix well. Spread over filling. Turn oven off. Return pie to the oven for 15 minutes. Remove; cool on a wire rack. Refrigerate for 6 hours or overnight. Before serving, top with strawberries. Dust with confectioners’ sugar if desired.
