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Crust: 1 1/4 cups graham-cracker crumbs (11 rectangular crackers) 5 tbs. butter, melted 2 tbs. sugar Filling: 3 – 8 oz. packages cream cheese, softened 3/4 cup sugar 1 tbs. flour 2 tsp. vanilla 1 tbs. lemon juice 3 large eggs, plus 1 large egg yolk 1/4 cup milk Topping: 1 1/2 cups sour cream 3 tbs. sugar 1 tbs. lemon juice 1/2 tsp. vanilla Preheat oven to 375 degrees. Using a fork, mix graham cracker crumbs with sugar and butter. Firmly press mixture into a 9” springform pan. Bake 9 minutes & cool to room temperature. Reduce oven heat to 300 degrees. In a large bowl, beat cream cheese and sugar until smooth and fluffy. Beat in flour, vanilla & lemon juice until combined. Slowly beat in eggs, one at a time, plus 1 egg yolk. Beat in milk until just blended. Pour into cooled crust and bake 55– 60 minutes unti cake is lightly golden and edges are set. Center should be slightly wet. Cool to room temperature. Preheat oven to 375 degrees. Blend topping ingredients well, and pour on top of cooled cake. Bake 8 minutes. Cool, refrigerate and serve. |
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