| | Directions | | Make crust: Mix crumbs with brown sugar and cinnamon in small bowl. Blend in melted butter. Press evenly over bottom and size of buttered 9" spring form pan. Set pan on a 12" long piece of double thick foil; fold up around sides to catch any batter mixture that may leak out as cake bakes. Filling: Soften cream cheese in bowl; gradually beat in sugar until fluffy. Add eggs one at a time, beating well after each; beat in remaining ingredients, pour into prepared crust. Bake in a water bath. Put the cake pan after its filled into a turkey pan and fill the turkey pan with boiling water so that it comes up the sides of the cake pan a little more than half way. Bake in moderate oven, 350°, one hour. Turn off heat; let cake remain in oven with door closed one hour longer. Remove from oven. Cool in pan on wire rack. Cake will settle slightly in center as it cools - it may even crack. Glaze: Use 1 can cherry pie, blueberry or rasberry filling or whatever you'd like. Or in summer top with fresh fruit or berries. |
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| Ingredients | | - |  | CRUST |
| - | | 1 1/2 cups graham crackers crumbs, 18 slices |
| - | | 3 tablespoons brown sugar |
| - | | 1 teaspoon cinnamon |
| - | | 6 tablespoons butter, melted |
| - | | Filling |
| - | | 3 packages cream cheese (8 ounce pkg) |
| - | | 1 1/2 cups sugar |
| - | | 4 eggs |
| - | | 2 cups diary sour cream |
| - | | 1 cup cream for whipping |
| - | | 2 tablespoons Lemon Juice |
| - | | 1/2 teaspoon vanilla |
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