Helen's Cheesecake

• 3/4 cup pecans coarsely ground
• 3/4 cup graham crackers/wafers crushed (or, boxed graham cracker, crumbs)
• 3 tablespoons butter melted
• 4 large eggs
• 1 1/4 cups sugar
• 1 tablespoon lemon juice fresh
• 2 teaspoons vanilla extract
• 2 cups sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 x nonstick cooking spray
• 1 x cream cheese at room, temperature

1. Crust: Mix ground pecans, crushed graham cracker crumbs and butter together.
2. Press onto bottom of a 9 inch or 10 inch springform pan that has been sprayed generously with No-Stick spray.
3. Set aside.
4. Filling: Preheat oven at 350F (180C).
5. Beat cream cheese in a large bowl with an electric mixer until smooth.
6. Add eggs, 1 1/4 cups sugar, lemon juice and 2 teaspoon vanilla.
7. Beat thoroughly.
8. Spoon over crust.
9. Set pan on baking sheet.
10. Bake 9 inch; pan for 50 to 55 minutes or 10 inch pan for 40 to 45 minutes at 350F (180C).
11. Remove from oven and let stand at room temperature for 15 minutes (leave oven on).
12. Topping: While cheesecake is baking, combine sour cream, 1/4 cup sugar and 1 teaspoon vanilla.
13. Blend well.
14. Cover and refrigerate.
15. Once cake has stood at room temperature for 15 minutes, spread topping over.
16. Return to oven and bake 5 minutes longer.
17. Let cool thoroughly then refrigerate for at least 24 hours or preferably 2 to 3 days.

pecans coarsely ground, graham crackers, butter, eggs, sugar, lemon juice fresh, vanilla, sour cream, sugar, vanilla, nonstick cooking spray, cream cheese

Taken from recipeland.com/recipe/v/helens-cheesecake-34093 (may not work)