Categories: Cheese/eggs, Fruits, Cheesecakes 
      Yield: 10 servings 
  
-----------------------------------CRUST----------------------------------- 
  1 1/2 c  Graham Cracker Crumbs             1/4 c  Sugar; Granulated 
 
---------------------------------CHEESECAKE--------------------------------- 
  1 1/2 lb Cream Cheese                      1/4 ts Salt 
      1 ts Vanilla Extract                     4 ea Eggs; Large, Slightly Beaten 
      1 c  Sugar; Granulated              
 
----------------------------------TOPPING---------------------------------- 
      1 c  Sour Cream                        1/2 ts Vanilla Extract 
      2 ea Kiwi Fruits; Peeled & Sliced        6 tb Butter; Melted 
      2 tb Milk                                3 tb Confectioners' Sugar 
  
  Preheat the oven to 350 degrees F.  Place the crumbs in a mixing bowl and 
  add the butter (NO Margarine) and sugar.  Blend well.  Press the mixture 
  onto the bottom and partly up the sides of a greased 9-inch springform pan. 
  Smooth the crumb mixture along the bottom to an even thickness. Bake for 10 
  minutes in the preheated oven.  Cool before filling. CHEESECAKE: Preheat 
  the oven to 350 degrees F.  In a large mixing bowl, beat together the cream 
  cheese, milk, salt, and vanilla until well blended.  Add the eggs and sugar 
  and continue to beat until light and creamy.  Pour the mixture into the 
  prepared crust and bake for 35 minutes, or until lightly browned; the cake 
  should be set in the middle.  Remove the cake from the oven and cool for 10 
  minutes.  Prepare the topping by mixing together, the sour cream, sugar, 
  and vanilla.  Spread the topping over the top of the cake. Return the cake 
  to the oven and bake for 15 minutes more.  Cool to room temperature; then 
  refrigerate until chilled.  Just before serving, garnish the top of the 
  cake with slices of Kiwi fruit.