Ingredients	Lbs.	Ozs.	Method
Crust*
Graham cracker crumbs	3	2	Combine. Press 9 ozs. of mixture firmly
Sugar		9	on the bottom of each 9-in. pan.
Margarine or butter, melted		10
Total appr. wt.	4	5
Filling
Cream cheese, softened	7	8	Beat until fluffy.
Pastry flour		2.5	Add flour. Mix well in low speed.
Sweetened condensed milk	4	10	Add slowly. Mix well on low speed until smooth.
Eggs	1	8	Add and mix well.
Sour cream	1	14	Mix in.
Vanilla extract		2.5
Total appr. wt.	15	13
Instructions:Pour 3 lbs. of filling into each pan. Bake at 325°F for about an hour or until center is set. Cool for 10 minutes, and with a thin knife, carefully loosen cheesecake from the sides of the pans. Cool completely and then chill.

Yields five 9-in. cheesecakes.

* *You may also prepare the cheesecakes in two 18-in. by 26-in. sheet pans. Combine 3 lbs. graham cracker crumbs, 1 lb. sugar and 1 lb. 4 ozs. melted margarine. Press 2 lbs. 9 ozs. of the mixture firmly on the bottom of each pan.

Pour 7 lbs. 11 ozs. of filling over each crust. Bake at 325°F for 10 to 25 minutes. Cool and then chill.

For 120 3-in. tarts, use 2 ozs. of filling for each tart. Bake at 325°F for 10 to 15 minutes. Cool and then chill.