I had a great time at our monthly bookclub meeting last night.  We had just read Shantaram (a great book!) and I decided to do an Indian night of food.  So we had two types of vegetable curry, the Saag Paneer Lasagna from the cookbook, raita, saffron rice, naan, a green salad, and some South Seas Chocolate Mousse (I decided the coconut milk qualified it somehow.  I know, I know, ...any excuse to eat chocolate mousse for dessert).  I love this group of ladies - they are so fun.  I don't think my husband thinks we ever talk about the actual book we read (really we do!) because every time he walked through the room we were laughing and chatting about something else. 

Anyway, I've been thinking about good party food ever since.  Wona has what I believe is THE best cheesecake recipe ever.  It's a layered cheesecake that is so delicious and not too sweet.  Everyone is always asking her for the recipe (me included!).  It's perfect for a big party - just cut it into squares, place it into cupcake tins, and garnish with fresh berries.  Finger food!

Sour Cream Dreamcake Cheesecake

Crust:
1 1/2 cups crushed graham crackers
6 Tbsp melted butter
Cinnamon & ginger to taste

Filling:
Bottom layer:
1 8 ounce block cream cheese, softened at room temperature
1 tsp vanilla
1/4 cup sugar
2 eggs

Top layer:
1 16-oz container sour cream
1/3 cup sugar

1. Preheat oven to 350.
2. Mix graham cracker crumbs, butter, cinnamon and ginger.  Press into a 9-inch pan or springform pan.
3. In a mixer, whip cream cheese, vanilla, and sugar until smooth.  Add eggs and beat until mixed.  Pour on top of graham cracker crust and bake for 20 minutes.  Remove from oven.
4. Blend sour cream and sugar.  Pour on top of cream cheese layer, and bake for an additional 10 minutes.
5. Refrigerate at least 4 hours.  Garnish with berries (optional).