cups graham wafer crumbs
cup melted butter
cup whipping cream
T fresh lemon juice (1 lemon)
pounds cream cheese (4 large packets) at room temperature
Method: Combine the crust ingredients; press most of the crumbs into the sides and bottom of a 9-inch spring-form pan; chill. Beat eggs and sugar until light and fluffy; add cream, salt, lemon juice and vanilla. Sift in flour; add cheese; beat until smooth. Do not over-beat. Spray side of spring-form pan with Pam. Pour filling into the crumb lined pan; sprinkle remaining crumbs on top. Bake at 350˚F for 45 minutes; turn off heat. Open door and leave the cake one hour or until cool. Run knife around outside of cake, remove from pan and set on plate. Cover well and refrigerate over-night. Serve the next day with your favorite topping.