Old New York Cheesecake

Crust:

4 T. butter

2 T. sugar

2-1/3 C. graham cracker crumbs (about 16 whole crackers)

1/4 t. cinnamon

Cheesecake:

1-1/2 lb. cream cheese, softened...........3 T. freshly squeezed lemon juice

1-1/2 C. sugar......................................3 eggs

1 t. vanilla.............................................2 C. sour cream

1) Position rack in lower third of oven; preheat to 325°. Lightly oil a 9" springform pan.

2) To make crust: In a medium saucepan, melt butter; cool slightly. Add cracker crumbs, sugar & cinnamon; combine thoroughly. Using the back of a spoon, press mixture evenly over bottom & partway up sides of prepared pan. Bake 5 minutes; cool on wire rack.

3) To make cheesecake: In a large bowl, and using electric beaters set on high speed; beat cream cheese & sugar until very smooth & light (about 10 minutes), stopping frequently to scrape down bottom & sides of bowl. Reduce speed; beat in vanilla & lemon juice. Reduce speed to lowest setting; add eggs, one at a time, beating till only blended. Stir in sour cream. Pour mixture into prepared pan, spreading evenly.

4) Bake 1 hour, or until cake is firm. Turn off the oven, prop the door open with a potholder, and leave cheesecake in oven for 1 hour. At the end of 1 hour, open the door & touch top of cake; it should feel dry & barely warm (If it feels hot, close door & leave cake in oven for another hour). Remove cake from oven.

5) Run a knife around sides of cake to loosen it from pan; release & remove sides of pan. Leave cheesecake on bottom of pan & place it on a wire rack to cool completely. Cover with plastic wrap & refrigerate till cold. Slide a long metal spatula under crust to loosen it from bottom of pan; transfer cake to a serving platter. Serve at room temperature. Yield: One 9" cheesecake.

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