3/4 c Pecans, coarsely ground
3/4 c Graham crackers, crushed (or
-boxed graham cracker -crumbs) 3 tb Unsalted butter, melted
4 8 oz.
– 4 Eggs
1 1/4 c Sugar
1 tb Fresh lemon juice
2 ts Vanilla
2 c Sour cream
1/4 c Sugar
1 t Vanilla
-Mazzola No-Stick spray -cream cheese, at room -temperature
Crust: Mix ground pecans, crushed graham cracker crumbs and butter together. Press onto bottom of a 9″ or 10″ springform pan that has been sprayed generously with Mazzola No-Stick spray. Set aside. Filling: Preheat oven at 350 degrees. Beat cream cheese in a large bowl with an electric mixer until smooth. Add eggs, 1 1/4 cups sugar, lemon juice and 2 tsp. vanilla. Beat thoroughly. Spoon over crust. Set pan on baking sheet. Bake 9″ pan for 50-55 minutes or 10″ pan for 40-45 minutes at 350 degrees. Remove from
oven and let stand at room temperature for 15 minutes (leave oven on). Topping: While cheesecake is baking, combine sour cream, 1/4 cup sugar and 1 tsp. vanilla. Blend well. Cover and refrigerate. Once cake has stood at room temperature for 15 minutes, spread topping over. Return to oven and bake 5 minutes longer. Let cool thoroughly then refrigerate for at least 24 hours or preferably 2 to 3 days. Remove from pan and enjoy! ***This recipe comes from an old Supervisor of mine (Helen). She used this recipe to sell her cheesecakes professionally. It appears rather basic but is a huge hit with any cheesecake officianado! We used to have raffles as fundraisers for this cheesecake.***