Jjs Cheesecake

I learned this recipe from my mother 50 years ago. the recipe is always asked for. A great hint of lemon and if you nuke a slice the next day for about 16 seconds it becomes light again just like when it was baked. I have edited the recipe as a couple of points were not clear to two others who baked the cake. i have step by step pics at http://www.grouprecipes.com/46411/cheese-cake-supreme.html

Steps

First ! make the graham cracker crust listed below.

Line the 9 inch springform pan as described below.

Set out 3 - 8 ounce large containers of philadelphia cream cheese and allow to warm to room temperature.

Beat 4 eggs very smooth.

Add 1-cup sugar and beat.

Add 1 teaspoon real vanilla and rind and juice of 1 lemon to eggs and beat lightly.

Break up cream cheese into bowl of eggs and beat very smooth.

It may take up to 20 minutes to get it real smooth.

Using the 9 inch spring form pan lined with the graham crist pour mixture in and bake at 375 for 40 minutes on middle rack.

Reset oven temp to 475.

Remove and cool for 10 minutes.

I place a large sheet of foil on the lower rack to catch an butter that may escape from the pan.

After ten minutes spoon on following topping carefully spooning the mix around the edge first then into the middle.

The middle is always a little softer than the outside so spread gently.

Spread this mix: pint sour cream mixed with 2 tablespoons of s.

Ingredients

philadelphia cream cheese, eggs, sugar, real vanilla, lemon, juice and zest of, sour cream, graham crackers, butter