Cheesecake
Crust:

1 pkg. (8 1/2 oz.) graham crackers
2 tbsp. sugar
5 1/3 tbsp. unsalted butter, melted

Filling:

2 pkgs. (8 oz. each) cream cheese, at room temperature
3/4 cup sugar
1 tbsp. all-purpose flour
1 cup sour cream
3 large eggs
3 tbsp. fresh lemon juice
2 tsp. vanilla extract


Preheat the oven to 350°.
To make the crust, in a food processor or blender, process the graham crackers and sugar to fine crumbs.
Transfer the crumbs to a bowl and stir in the melted butter until the mixture holds together when pressed.
Pat the crumb mixture into the bottom and halfway up the sides of an 8" springform pan. Set aside.

To make the filling, in a medium bowl, beat the cream cheese and sugar until smooth.
Beat in the flour, then the sour cream. Beat in the eggs, one at a time, beating well after each addition.
Add the lemon juice and vanilla, and beat until smooth. Pour the filling into the crust.

Bake for 1 hour to 1 hour and 10 minutes, or until the filling is set.
Let the cake cool completely in the pan on a rack.
To serve, place the pan on a serving platter and remove the rim of the springform pan.

Makes one 8" cheesecake.