No-Bake Cheesecake Martha Stewart

• 2 (20 sheet) packages graham crackers
• 11 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 2 (8 ounce) packages cream cheese, room temperature
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

1. Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
2. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
3. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
4. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
5. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
6. Unclasp sides of pan, and remove cheesecake.

graham crackers, unsalted butter, sugar, cream cheese, condensed milk, lemon juice, vanilla

Taken from www.food.com/recipe/no-bake-cheesecake-martha-stewart-473042 (may not work)