#1679 - Sour Cream Cheesecake

(by Shirley McNevich)

Crust: 1 - 8.5oz. package chocolate cookie wafers (crushed); 3 TBSP white sugar; 4 TBSP butter (melted)

Batter: 3 - 8oz. Philadelphia cream cheese (softened); 1 1/2 cups white sugar; 3 TBSP flour; 4 eggs; 1/2 cup lemon juice

Topping: 1/2 cup Breakstone's sour cream; 2 TBSP white sugar; 1/2 tsp. vanilla

In a bowl add crushed cookie wafers, 3 TBSP white sugar, and melted butter--stir until mixed. Press the mixture into the bottom of a 10" springform cheesecake pan. Refrigerate the crust for 30 minutes. In a mixer add cream cheese, 1 1/2 cups white sugar and flour--beat. Add eggs--beat. Add lemon juice--beat. Remove crust from refrigerator--pour batter into the cold crust. Bake at 350 degrees for 50 to 60 minutes. Remove from oven and cool for 30 minutes. In a bowl add sour cream, white sugar and 1/2 tsp. vanilla--stir. Spread the sour cream topping over the top of the cheesecake. Cool completely, then refrigerate overnight.