Cream Cheese Cheesecake

This is a cream cheese and sour cream cheesecake. I don't bake it in a water bath, since i prefer a crisp crust.

Preheat the oven to 325f.

Lightly brush the inside of a 9-inch pie or cake pan and the outside of a smaller pan with some of the melted butter.

In the bowl of a food processor , combine the crumbs and remaining butter.

Pat the mixture evenly into the pan and press it down with the bottom of the smaller pan.

Bake until firm and lightly browned , about 15 minutes.

Cool on a wire rack.

In the bowl of a mixer fitted with the whisk attachment , beat the cream cheese and sugar for 2 minutes.

Add the eggs one at a time , scraping down the sides of the bowl frequently.

Beat in the lemon zest , vanilla and salt.

Fold in the sour cream by hand.

Scrape the filling into the crust and smooth the top.

Bake until the cake is barely set , about 45 minutes.

Cool in the pan on a wire rack , then cover and refrigerate for at least 3 hours or overnight.

unsalted butter, cookie crumbs, cream cheese, sugar, eggs, lemon zest, vanilla extract, salt, sour cream