Shelly's Recipe

LEMON CHEESECAKE

Category: Cheesecake

2 cups vanilla wafer crumbs
6 tbsp butter, melted
1 1/4 cups plus 5 tbsp sugar (divided use)
3 (8 oz) pkg cream cheese, room temperature
3 eggs, room temperature
1/3 cup fresh lemon juice
2 tsp lemon rind, grated
1 tbsp vanilla (divided use)
2 cups sour cream

Preheat oven to 350. Combine vanilla wafer crumbs, butter and 2 tbsp sugar; mix thoroughly. Press crust evenly onto bottom and sides of a buttered 9-inch springform pan. Bake crust 5 minutes. Allow to cool.

Beat the cream cheese until soft. Add 1 1/4 cups sugar, blending thoroughly. Add the eggs one at a time, beating well after each addition. Mix in lemon juice, grated rind and 2 tsp vanilla. Blend well. Turn into the pan and bake for 35 minutes.

Meanwhile, blend the sour cream, 3 tbsp sugar and 1 tsp vanilla. Remove cake from the oven after baking 35 minutes. Gently spread sour cream mixture over top. Return to the oven and bake 12 more minutes. Cool cheesecake on wire rack 30 minutes. Refrigerate overnight before removing sides of pan.