Cheesecake Boo-Raj

• 4 cups graham crackers, ground into crumbs (2 celophane packages)
• 1 cup pecans, chopped finely (feel free to omit these or replace with some other kind of nut, macadamea, almond, etc)
• 23 cup brown sugar
• 2 teaspoons cinnamon (you can skip if you want a more "pure, basic" cheesecake)
• 1 cup butter, melted
• 3 lbs softened cream cheese
• 1 cup sugar
• 4 teaspoons fresh lemon juice
• 2 teaspoons pure vanilla extract
• 6 eggs
• 16 ounces sour cream
• 2 tablespoons sugar
• 1 tablespoon vanilla extract

1. Use a 12" spring form pan- I've used a 10" pan, but had a little filling left over.
2. Preheat oven to 350.
3. Combine graham crackers, butter, brown sugar, and pecans until nice and crumbly (I use a food processor).
4. Press into the springform pan, use a metal measuring cup to flatten bottom and build up the sides of the crust as close to the top edge of the pan as possible.
5. In Kitchenaid or other stand mixer, whip soft cream cheese (must be soft and smooth or you will have ghastly chunks in the finished product), sugar, lemon juice and vanilla.
6. Beat in eggs one at a time until well blended.
7. Place cheesecake pan on top of a rimmed baking sheet to keep melted butter from running into your oven.
8. Pour filling into crust (If there is a little filling left over, just pour it into another cake pan and bake a small cake"for sampling").
9. Bake until the cheesecake has just begun to crack and is not jiggly, about 70 minutes- check at 45-50 minutes and keep an eye on it.
10. Remove from oven and allow to cool several minutes.
11. Keep oven heat at 350.
12. Combine topping ingredients and pour over warm cake, tilt to cover to edges.
13. Return to oven for 20 minutes.
14. Remove from oven and cool to room temperature.
15. Chill in refrigerator 4 to 5 hours.
16. Serve.

graham crackers, pecans, brown sugar, cinnamon, butter, cream cheese, sugar, lemon juice, vanilla, eggs, sour cream, sugar, vanilla

Taken from www.food.com/recipe/cheesecake-boo-raj-108865 (may not work)