Crust:
1 1/2 cups graham cracker crumbs (about 1 pkg, crushed in food processor)
1/4 cup sugar
1/3 cup butter, melted
Filling:
3 (8 oz) pkgs cream cheese, softened
1 cup sugar
3 large eggs
1/2 cup sour cream
2 Tbsp fresh lemon juice
1 Tbsp vanilla
Topping:
1 cup sour cream
3 Tbsp sugar
Preheat oven to 350 degrees. Crust: in medium bowl, stir together the crumbs, sugar and butter until moistened. Press firmly into bottom of 10″ springform pan.
In mixer bowl, blend cream cheese and sugar until smooth. Add eggs one at a time, blending well after each addition. Add sour cream, lemon juice and vanilla. Cream until well blended, but don’t over mix. Pour filling into crust; remove air bubbles by tapping pan on counter. Bake for 1 hour and 15 minutes or until top is set.
Combine sour cream and sugar. Spread over mixture immediately after removing cheesecake from oven. Return to oven for 5 minutes to set sour cream. Cool cheesecake on wire rack, then cover and chill.
Serve with fresh berries or fresh berry coulis and a swirl of whipped cream.