-CRUMB CRUST-
20 Vanilla wafers; or ginger
-snaps
2 tb Sugar
1/2 ts Cinnamon
1/4 c Butter
FILLING
3 pk (8 oz) cream cheese, soft
1 1/4 c Sugar
6 lg Eggs
1 pt Sour cream
3 tb All-purpose flour
2 ts Vanilla
1 tb Lemon juice
Preheat oven 325-F. Process with the steel chopping blade the crumbs,
sugar, cinnamon and melted butter. Press lightly into 10-inch springform
pan. Bake crust 3-5 minutes. Set aside.
Microwave the cream cheese 3-4 minutes on half-power to soften if needed.
Beat until smooth. Add sugar and eggs; beat well. Add sour cream, flour,
vanilla, and lemon juice. Blend well. Pour into prepared crumb crust.
Bake one hour at 325-F and let stand 1 hour in oven with door ajar.
Refrigerate at least 2-3 hours before serving.
Yields
12 Servings
