Tootsie Roll Cheesecake

• 1 2/3 c. graham cracker crumbs
• 1 1/2 c. sugar, divided
• 1/4 c. butter, softened
• 2 lb. cream cheese, softened
• 6 eggs
• 1 c. dairy sour cream
• juice of 1 lemon
• 1 tsp. vanilla
• 8 oz. Tootsie Rolls
• 1/3 c. whipping cream

1. Combine graham cracker crumbs, 1/4 cup sugar and butter; mix well.
2. Lightly butter a 10-inch round, 2-inch deep cake pan. Press crumb mixture evenly into bottom of pan.
3. Beat cream cheese with remaining 1 1/4 cups sugar until smooth, scraping sides of bowl often.
4. Add eggs, one at a time beating well after each addition.
5. Add sour cream, lemon juice and vanilla, beating well until smooth.
6. Melt Tootsie Rolls in top of a double boiler.
7. Stir in cream, then add to cream cheese mixture, mixing well.
8. Pour over crust.
9. Bake in a 300u0b0 oven for about 2 hours or until center is set.
10. Cool, then chill several hours before serving.

graham cracker crumbs, sugar, butter, cream cheese, eggs, sour cream, lemon, vanilla, tootsie rolls, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=514612 (may not work)