Lion House Cheesecake

Crust
1 1/2 cups finely crushed graham cracker crumbs
3 TBSP sugar
6 TBSP butter, melted

Filling
3 (8 oz) pkg cream cheese, softened
1 cup sugar
2 tsp lemon juice
3 eggs
3/4 tsp vanilla

Topping
2 cups sour cream
3 TBSP sugar
1/2 tsp vanilla

Preheat oven to 300 degrees

For crust: Thoroughly mix graham cracker crumbs, sugar, and melted butter. Press firmly onto bottom of a 10 inch pie pan or spring form pan; set aside while preparing filling.

For Filling: In a large mixing bowl, beat cream cheese until smooth; add sugar a little at a time. Add lemon juice. Add eggs, one at a time, beating after each addition. Mix in vanilla and combine thoroughly. Pour into crust; fill to within 1/2 inch of top to allow room for topping. Bake 55 to 60 min or until the center does not move when the pan is gently moved.

For topping: When cheesecake is almost finished baking, beat sour cream with a wire whisk; add sugar and vanilla and mix well. Pour over completely baked cake and bake an additional 10 min.

Cool completely. Refrigerate until ready to serve. Top with desired fruit topping or serve plain.

Recipe from Lion House Cakes and Cupcakes

We have had this with strawberry pie filling and homemade raspberry jam. Both tasted really good