CRUST:
1 cup graham cracker crumbs (not honey grahams)
½ cup finely chopped pecans
1/3 cup margarine, melted
¼ cup sugar
FILLING:
3- 8 ounce Philadelphia Cream Cheese, softened
1 ½ cups sugar
6 eggs
1- 16 ounce container of sour cream
2 tablespoons lemon juice
2 teaspoons vanilla extract
This must be done either 24 hours ahead of time or 3 days would be better.
Preheat oven to 350 degrees. In a medium bowl with a fork, mix graham cracker crumbs, pecans, margarine and sugar. Press firmly on bottom and around sides of 9”x13” springform pan to within 1 ½” of top; set aside.
In large mixer bowl beat cream cheese until smooth at medium speed. Slowly add 1 ½ cups of sugar. With mixer at low speed, beat in eggs and remaining ingredients. Scraping bowl occasionally, pour mixture into pan. Bake 60 minutes or until lightly browned. Turn oven off and let cheesecake remain in oven for 30 minutes more.
Cool in pan on wire rack. Cover and refrigerate.
To serve: remove side of pan. With large spatula loosen cake from pan bottom and slide onto serving platter.
Serves 12
To FREEZE AND SERVE UP TO 1 MONTH LATER:
Prepare cheesecake as above. Wrap with freezer wrap and freeze. To serve, thaw wrapped cheesecake in refrigerator overnight. Then garnish with topping as desired.