6 (8 oz packages) of cream cheese
1 cup sugar
6 Eggs
16 oz. Sour Cream
1 tablespoon Lemon juice
Crust:
1 3/4 cups of Graham Cracker Crumbs
1/3 cup of melted butter
1/4 cups sugar

Combine crumbs, sugar and butter. In a spring form pan press mixture on the bottom and up the sides. Bake at 375 degrees for 8 minutes. With mixer on high speed cream sugar, cream cheese and lemon juice . Beat in eggs on at a time. Blend in sour cream. Spread into the crust. Place springform pan in a roasting pan with one inch of water in the bottom. This creates a water bath. Bake at 320 degrees for 1 hour and 10 minutes. Cool completely before removing the springform.

You might also like Pumpkin Gingersnap Cheesecake and Lime Delicious.

Chicago Metallic Professional Nonstick Spring Form Pan

Features:

• Excellent for baking 9-inch layer cakes,
  cheesecakes, and tortes
• Aluminized steel construction
• SilverStone nonstick surface
• Dishwasher-safe
• 25-year limited warranty

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