pie crust
1 1/2 cups graham cracker crumbs
4 1/2 tablespoons melted butter
filling
3 8oz packages cream cheese
3 eggs
1/4 cup lemon juice (about 6-8 lemons)
2 tablespoons grated lemon zest
2 tablespoons vanilla
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla
Preheat oven to 350 degrees.
1. Butter the bottom and sides of a 9" springform pan.
2. Thoroughly combine crumbs and butter in a large bowl. Press crumb mixture onto bottom and sides of pan and place in the refrigerator until ready to fill.
3. Beat cream cheese until soft. Add sugar and blend thoroughly. Add eggs, one at a time, beating continuously. Add lemon juice, lemon zest and vanilla and blend again.
4. Pour into crumb-lined pan and bake at 350 degrees for 35 minutes.
5. While the cake is baking, combine sour cream, sugar and vanilla. Set aside.
6. After 35 minutes, remove cake and cover gently with sour cream. Return to oven for 10 more minutes. Cool on rack for 30 minutes and refrigerate at least one hour before serving.
