The Crust:

• 1 1/2 cups lemon crisp crumbs
• 4 tbsp butter, melted

The Filling:

• 5 pkgs cream cheese, room temperature
• 5 eggs
• 1 cup sugar
• 1 tbsp vanilla extract
• 3/4 cup Lemon juice

The Topping:

• 16 oz sour cream
• 1/4 cup sugar
• 1 tsp lemon extract

Putting it together:

Preheat oven to 350º.  Mix crust ingredients and press evenly into bottom of 10″ springform pan.  Set aside.

Cream the cheese until light and fluffy.  Mix in eggs one at a time, mixing well after each addition. Add sugar, vanilla, and lemon juice, mixing until smooth and light. Pour into pan and bake 50-55 minutes. Remove from oven and cool about 15 minutes.  Keep oven on.

Mix topping ingredients and spread onto top of cheesecake to within about 1/2 inch from edge.  Return to oven and bake about 7 more minutes.  Cool completely, cover, and refrigerate 2-3 days, forbest results.