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| 3/4 | Box graham cracker crumbs |
| 1 | butter stick |
| 1/2 Tasse | sugar |
| 5 Packung | (8-oz) cream cheese |
| 5 | eggs whole |
| 1 1/3 Tasse | sugar |
| 2 | Lemons; juice of |
| 2 Karton | (8-oz) sour cream |
| 4 Esslöffel | sugar |
| 2 Teelöffel | vanilla extract |
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To make crust; Melt butter; add crumbs and sugar. Mix well. Press up the sides and on the bottom of a spring pan.
To make filling: Beat softened cream cheese in mixer until soft and creamy. Add eggs, one at a time, beating well after each egg. Add sugar and lemon juice. Mix well. Pour into crumb crust. Bake in a preheated 400 degree oven for 20 to 25 minutes. (Do not brown.) Remove from oven and let cool about 30 minutes.
To make topping: Mix sour cream with sugar and vanilla. Blend well and pour over the top of the cake. Return to the oven and bake 10 minutes. Remove and let cool. Place cake in refrigerator at least 3 hours - better overnight. Never fail!
From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,
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