1 1/4 c Graham cracker crumbs
3 tb Melted butter
Crust:
Combine and press in bottom and halfway up sides of springform pan
Filling: 4 8 oz pkg cream cheese (softenend) 4 eggs 1 1/4 cups sugar 1 Tbll
lemon juice 2 tsp vanilla
Beat cream cheese till soft. Add sugar, eggs, lemon and vanilla. Spoon
over crust. Bake at 350 for approx 55 mins (sometimes I go up to 1 hr 10
mins) Remove from oven and let stand for 15 mins. Keep oven on.
Topping: 2 cups sour cream 1/4 cup sugar 1 tsp vanilla
Combine in bowl and refrigerate while cake is baking
After cake cools for the 15 mins, spoon topping over top and return to oven
for 5 mins. Let cool and refrigerate for AT LEAST 24 hours (this is VERY
important) Can top w/fruit and glaze if desired.
This goes together very fast and is an oft requested recipe.
Yields
6 Servings