• Crust:
• 2 cups crushed graham crackers
• ½ stick butter melted
• Mix together and press into 13 by 9 pan for the crust
• Filling:
• 3 8oz. Blocks of cream cheese (at room temp)
• 1 ½ cups sugar
• 5 eggs (at room temp)
• juice of one lemon
• rind of ½ lemon finely grated
• 1 tsp. Vanilla
• Sour cream topping:
• 2 pints sour cream
• 1 or 2 tsp vanilla
• 1/3 cup sugar

1. NOTE: Mix this together right after you put the cheesecake in the oven. And let stand at room temp.
2. You do NOT want to put cold sour cream on top of a hot cheesecake!!!

Also, this my absolute FAVORITE cheesecake recipe. The hint of lemon really gives people something to think about. I always get compliments!