Ingredients

1 lb. Cream Cheese (at room temperature)
¾ cup sugar
2 eggs
½ cup sour cream
1 cup heavy cream
½ tsp of vanilla extract
2-9” Graham cracker pie shells
2 medium foil pans

Instructions

Preheat oven to 300 degrees F. In a large mixing bowl beat the cream cheese with the Sugar until smooth and fluffy. Add the eggs and beat well. Add the sour cream, heavy cream and vanilla extract; beat until well combined and smooth. Fill the rectangular foil pans with enough water (approx. 1”). Pour the filling into pie shells and then set the filled pie shells into the foil pans with water. Place on the top rack of oven and bake for 1 hour or until tops are light brown. Remove pies from water bath and cool on wire rack to room temperature. Chill in refrigerator for at least 3 hrs or overnight before serving.

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