Crust:
2 1/4 cup graham cracker crumbs
1/2 cup butter or margarine, melted
Filling:
1 (8 oz.) pkg. cream cheese, softened
1 Tbsp. lemon juice
1/2 cup sugar
1/4 cup milk
Dash of salt
1/2 tsp. vanilla
2 eggs
Topping:
2 Tbsp. sugar
1 cup sour cream
1/2 tsp. vanilla
- Combine graham cracker crumbs and butter, press into buttered 8-inch pie plate to form crust on bottom and sides.
- In a mixing bowl, beat cream cheese until fluffy. Gradually add in lemon juice, 1/2 cup sugar, milk, salt and vanilla.
- Add eggs, one at a time, mixing well after each addition. Pour filling into crust.
- Bake at 325 degrees F for 25 to 30 minutes or until set.
- Combine the 2 tablespoons of sugar, sour cream, and 1/2 teaspoon of vanilla; spread over top of cheesecake then bake for 10 minutes longer. Chill for 5 hours or more before serving.
