Cheesecake (Alena)

Crust:

1 ½ cups graham cracker crumbs

1/3 cup melted margarine

¼ tsp. ground cinnamon

Combine graham cracker crumbs and cinnamon in a medium bowl.  Mix in melted margarine.   Line your spring form pan with parchment paper, and then press the crumb into the pan.  You can use the bottom of a drinking glass to press the crumb mixture into pan and 2/3 the way up the side.   Keep in freezer until filling is done.

Filling:

1 ½ lbs. cream cheese (3- 8oz packages of cream cheese)

1 1/3 cups sugar

5 large eggs

16 oz. sour cream 

¼ cup flour 

2 tsp. vanilla extract 

2 tsp. lemon juice

Filling Directions:

All filling ingredients should be at room temperature.  Keeping mixer on LOW speed, beat the cream cheese until light and fluffy.   Add sugar a little at a time and continue beating until creamy.  Add one egg at a time and beat after each egg.   Add flour, vanilla and lemon juice, mix well.   Add sour cream and beat well.  Pour cream cheese mixture into the spring form pan.  Place on the top rack in the middle of a 325° preheated oven for 1 hr. and 15 minutes.  When time is up turn oven off, prop open oven door and leave in oven for one hour.  Remove from oven and let cool then refrigerate for 24 hours.  Remember this important tip: A cheesecake should season.  The wait is worth it. The flavor ripens and becomes enriched.  Top with strawberry, or chocolate sauce.