Crust:

• 2 c. graham crackers, crushed
• 7 Tbl. butter, melted
• 2 Tbl. sugar

Cheesecake Filling:

• 32 oz. cream cheese, softened
• 2 c. sugar
• 2 Tbl. flour
• 1 ½ Tbl. vanilla
• 2 tsp. fresh lemon juice
• ¼ tsp. salt
• 6 large eggs
• ½ c. sour cream

Directions:

Crust: Mix crushed graham crackers, melted butter, and sugar. Press into a springform pan. Bake at 375 degrees for 8 minutes.

Filling: Beat cream cheese, sugar, and flour until smooth. Add vanilla, lemon juice, and salt and mix to combine. Add eggs one at a time, mixing thoroughly after each addition. Mix in sour cream. Pour batter on top of crust.

Bake in a water bath at 325 degrees for 100 minutes.

Water bath: Wrap springform pan in a double layer of foil and place in a roasting pan. Pour hot water into roasting pan until it comes halfway up the springform pan.

When done, place the whole cheesecake on a cooling rack for 1 hour. Remove springform pan from foil, run a knife around the sides, and set out for another hour. Cover with plastic and place in fridge overnight. Top with favorite toppings.

Tips:

Let all ingredients come to room temperature before mixing to help avoid lumps and cracking.