Ingredients
1 cup graham cracker crumbs1 tablespoon sugar3 tablespoons cold butterFILLING:4 packages (8 ounces each) cream cheese, softened1-1/4 cups sugar1 tablespoon lemon juice2 teaspoons vanilla extract3 large eggs, room temperature, lightly beatenRaspberry Sauce and Sour Cream Topping, optional
Preparation
In a small bowl, combine cracker crumbs and sugar; cut in butter until crumbly. Grease the side only of a 9-in. springform pan; press crumb mixture onto bottom of pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour filling onto crust. Return pan to baking sheet.
Bake at 350° until center is almost set, 45-55 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around the inside edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Serve with Raspberry Sauce and Sour Cream Topping if desired. Refrigerate leftovers.
