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NEPENTHE CHEESE PIE

My Nepenthe
by Romney Steele

Our cheese pie is light and creamy and not dense like a cheesecake. My aunt Holly always says there are three ways to mess it up: first by overcooking the crust, second by overcooking the filling, and third by overcooking the topping, so "do not leave kitchen while baking these sensitive little things," as it instructs on the original recipe. Some people like to adorn it with berries or add a fruit sauce when serving, but I think it is best just as it is.
Makes 1 (9-Inch) Pie, Serving 8 To 10

INGREDIENTS

Crust
• 7 sheets graham crackers
• 1/4 cup (1/2 stick) butter, melted

Filling
• 1½ cups (12 ounces) cream cheese, room temperature
• 6 tablespoons granulated sugar
• 2 eggs
• 1 teaspoon pure vanilla extract

Topping
• 1 cup sour cream
• 1½ tablespoons granulated sugar
• 1 teaspoon pure vanilla extract

DIRECTIONS

Preheat the oven to 350°F.

To make the crust, crush the crackers into fine crumbs using a rolling pin. Place in a bowl and stir in the melted butter. Ease into a 9-inch pie pan and gently press evenly onto the bottom and side, making sure the crumbs don't pile up in the middle. Bake for 5 minutes.

To make the filling, using an electric mixer, mix the cream cheese, sugar, eggs, and vanilla until smooth. Pour into the baked pie shell. Bake for 15 to 20 minutes, until set but still slightly jiggly in the middle. Cool on a rack for 15 minutes. Decrease the oven temperature to 325°F.

Make the topping. Combine the sour cream, sugar, and vanilla in a bowl.

When the pie is cool, gently spread the topping over the pie (use an offset spatula if you have one). Be careful not to upset the filling. Bake for 5 to 7 minutes, until the topping is just set, but not brown. Cool on a rack. Chill before serving.