The Famous Lion House Cheesecake

Lion House Cheesecake

1 1/2 cups graham-cracker crumbs
3 tablespoons sugar
6 tablespoons butter or margarine, melted
3 8-ounce packages cream cheese, softened
1 cup sugar
3 eggs
3/4 teaspoon vanilla
1 tablespoon lemon juice
1 pint sour cream
3 tablespoons sugar
1/2 teaspoon vanilla

In a medium bowl, thoroughly mix graham-cracker crumbs, 3 tablespoons sugar and butter. Press firmly into a 10-inch deep-dish pie pan or springform pan, lining the bottom and sides. Set aside.
To make filling, place cream cheese in a large mixer bowl and beat well. Add 1 cup sugar a little at a time. Add eggs one at a time. Add 3/4 teaspoon vanilla and 1 tablespoon lemon juice. Combine thoroughly. Pour filling into crust; fill to within 1/2 inch of top to allow room for topping. Bake 55 to 60 minutes at 300 degrees. While cheesecake is baking, prepare topping.

Directions

Topping: Place sour cream in small mixer bowl and whip; add 3 tablespoons sugar gradually. Add 1/2 teaspoon vanilla. Pour filling over top of cheesecake and return to oven; bake for an additional 10 minutes. Allow to cool. Refrigerate until ready to serve. Makes 10-12 servings.
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I think it is about time we get some dessert recipies!! This is my absolutely favorite dessert right now! I just use two premade crusts from the store-much easier and quicker!! If you don't you probably need to have a deep springform pan or something like that-that's what mom bakes it in!! Also IMPORTANT- mom substitutes almond extract for the vanilla and it is much tastier that way!!