Jjs Cheesecake

Ingredients

• 3 (8 ounce) packages Philadelphia Cream Cheese
• 4 eggs
• 1 cup sugar
• 1 teaspoon real vanilla
• 1 lemon
• juice and zest of
• 12 pint sour cream
• 2 tablespoons sugar
• 12 tablespoon real vanilla
• 36 graham crackers
• 2 tablespoons sugar
• 1 cube and 3 tbsp melted butter (one cube is 1/4 pound)

Instructions

1. First!
2. make the graham cracker crust listed below.
3. Line the 9 inch springform pan as described below.
4. Set out 3 - 8 ounce large containers of Philadelphia cream cheese (prefer kraft) and allow to warm to room temperature.
5. Beat 4 eggs very smooth.
6. Add 1-cup sugar and beat.
7. Add 1 teaspoon real vanilla and rind (zest) and juice of 1 lemon to eggs and beat lightly.
8. Break up cream cheese into bowl of eggs and beat very smooth.
9. It may take up to 20 minutes to get it real smooth.
10. Using the 9 inch spring form pan lined with the graham crist pour mixture in and bake at 375 for 40 minutes on middle rack.
11. Reset oven temp to 475.
12. Remove and cool for 10 minutes.
13. I place a large sheet of foil on the lower rack to catch an butter that may escape from the pan.
14. After ten minutes spoon on following topping carefully spooning the mix around the edge first then into the middle.
15. The middle is always a little softer than the outside so spread gently.
16. Spread this mix: 1/2 pint sour cream mixed with 2 tablespoons of sugar and 1/2 tablespoon real vanilla.
17. Place cake back in oven that was reset to 475 and cook for 5 minutes.
18. remove and let cool.
19. Place in refrigerator to set up.
20. crum crust:.
21. 36 graham crackers.
22. 2 tablespoons sugar.
23. 1 cube (1/4) lb plus 2 tablespoons of melted butter.
24. Mix ingredients together and layer bottom of spring form pan.
25. Gently press small amounts around the sides.
26. Pour in cake mix and bake as above.