|
Crush one package of grahm crackers, add 2-4 tablespoons melted butter and 2 tablespoons white sugar. Press into the bottom and sides of a 10 inch springform pan. Refridgerate until ready to use. Use a hand mixer to blend 24 ounces of cream cheese. Add 1 and a half cups of white sugar. Add 5 eggs, one at a time and 3 tablespoons of fresh lemon juice, mix until smoot. Bake 350 degrees for 45 minutes. Meanwhile, mix 2 cups of sour cream with one half cup of white sugar and 1 tsp of vanilla. Remove from cheesecake from oven, reduce oven temperature to 300, top cheesecake with sour cream mixture and bake an additional 15 minutes. Cool on wire rack for several hours then refridgerate overnight. This is a great dessert to make a few days in advance as the flavor improves. Serve plain or with a raspberry sauce.
|
