Cheesecake

• For Graham Cracker Crust:
• 1-1/2 cup Graham Cracker Crumbs
• 1/4 cups Sugar
• 1/2 sticks Butter
• FOR FILLING:
• 4 bars (8 Oz) Cream Cheese
• 1/2 whole Lemon, Squeezed
• 1 teaspoon Vanilla Extract
• 1 cup Sugar
• 4 whole Eggs
• FOR THE TOPPING:
• 1 container 16 Oz Sour Cream
• 1/4 cups Sugar

1. Graham Cracker Crust:
2. PREHEAT oven to 375u0b0F. Mix all ingredients until well blended.
3. PRESS firmly onto bottom and up the sides of spring form pan.
4. BAKE for 8 min. or until lightly browned. Cool completely.
5. Cheesecake:
6. Filling: PREHEAT 350u0b0 W/ A PAN OF WATER IN THE OVEN
7. Cream all ingredients together, adding 1 egg at a time. Fill spring form pan with filling, and smooth out the top. Bake in oven for 50-55 minutes. Let set (mine rises when it bakes and then settles in about 10 min).
8. Topping: Cream ingredients together. Add topping to cheesecake after it has set. (You can add vanilla extract here too if you like, but it's not necessary.) Place back in the oven for 5 additional minutes.

graham cracker crumbs, ubc, butter, cream cheese, lemon, vanilla, sugar, eggs, sour cream, ubc

Taken from tastykitchen.com/recipes/desserts/cheesecake/ (may not work)