When you need that summer cool, creamy little something, this cheery sour cream cheesecake will do it! Swirled with a little fruit jam at the top of the batter, and baked in a pecan-graham crust, it’s six-inches of lovely. I like to serve it with fresh berries, mint and a little dollop of cream. Note: For the pecan meal, I go to Guidry Organic Farms. Continue Reading…
