Gluten-Free Cheesecake

1. Preheat oven to 350°F. Oven rack should be in the middle position.

Crust Preparation

1. Put vanilla wafers and pecans(optional) into a food processor, and pulse until reduced to crumbs OR put in a ziplock bag and smoosh with rolling pin.
2. Add melted butter and vanilla to crumbs, mix well and pack crumb mixture into the bottom of a 10-inch springform pan. It may come up the sides a wee bit. That's ok! Set aside.

Filling Preparation

1. Beat the cream cheese (it helps if it's slightly warmed) and sugar until smooth.
2. Add eggs one at a time, mixing between each addition.
3. Add sour cream and mix again
4. Add flour slowly, and continue mixing for roughly a minute.
5. Pour filling mixture over crust
6. Place in your pre-heated oven and bake for 60-70 minutes. Baking time varies depending on your oven and your altitude!
7. Turn oven off and open door, leaving cheesecake to cool slowly in oven.

Pick a filling!

Personally, I always lean towards fruit fillings. They're simple and delicious, and to be honest, they're kind of pretty. For the sake of this recipe, I've used strawberries but you can adapt it to almost any berry.

1. Put berries and sugar into a saucepan and set aside for about 10 minutes to break down a bit.
2. Once berries start looking "juicy" move saucepan to the stovetop! Heat over medium-high heat and simmer for 3-5 minutes. Turn off the heat and allow to cool slightly.
3. Pour berry mixture over cheesecake, and place cheesecake into your fridge to cool and set for at least 2-3 hours OR until cooled all the way through.

It's time to serve your cheesecake! 

To release your cheesecake from its springform pan, run a butter knife around the inside of your pan first. Use a long serrated knife to cut your cheesecake. Note: this is a rich recipe, so small pieces go a long way!