1.5 c. graham cracker crumbs
6 tbsp. melted butter
¼ c. granulated sugar
Combine ingredients and press on bottom of 8 or 9-inch spring form pan and halfway up the sides.
4 (8 oz) pkgs. softened cream cheese
1 c. heavy cream
1/3 c. sour cream or cream fraiche
1 tsp. pure vanilla extract
1 ¾ c. granulated sugar
2 tbsp. all-purpose flour
2 tbsp. lemon juice
Pour into spring form pan with crust and bake in a 325-degree oven for one hour. Turn oven of and let cheesecake sit for an additional hour. Chill overnight.
Poached pineapple or other fruit would be a lovely garnish with this cheesecake.
For my son Alex’s birthday, I often chop up peanut butter cups. I spread homemade whipped cream on top of the cheesecake and then sprinkle chopped peanut cups on top. Looks fantastic and tastes even better!
Sour Cream Top: Combine ½ c. sour cream and 2 tsp. granulated sugar and spread on top of the cooked cheesecake. Refrigerate for 4 hours.