35 graham cracker squares, crushes
1 stick of unsalted butter, melted (plus a little extra for the pan)
1 Tablespoon of sugar
2 – 8 oz. packages of cream cheese, softened
3/4 cup of sugar
2 teaspoons pure vanilla
1 teaspoon lemon juice
16 oz. sour cream
1 Tablespoon confectioners sugar
Preheat oven to 300 degrees. Brush some melted butter on the sides and bottom of a 9” springform pan.
In a small bowl combine the graham crackers, butter and sugar. Press the mixture into the bottom of the springform pan, going up the side of the pan about an inch. Bake the crust in the oven for 10 minutes.
Meanwhile, cream together the cream cheese, eggs, sugar, vanilla and lemon juice. Bake in a springform pan for 30 to 35 minutes (until light golden and slightly firm).
While the cheesecake is baking, prepare the topping by adding the confectioners sugar to the sour cream. Blend well.
Once the cheesecake is done, remove from the oven and pour the topping evenly over the top of cheesecake.
Put back into the oven for 5 to 7 minutes.
Remove and allow to cool to room temperature. Refrigerate overnight before serving.