6 whole graham crackers, finely crushed
¼ cup plus 2 tablespoons sugar, divided
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5½ tablespoons margarine or butter, melted
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounce) sweetened condensed milk
¼ cup lemon juice
8 ounces sour cream
1 teaspoon vanilla extract
Heat oven to 300. Grease a 9-inch round springform pan.
In a medium bowl, combine crumbs, ¼ cup sugar and butter; press ingredients into prepared pan.
In the bowl of a stand mixer, beat cream cheese, condensed milk, eggs and lemon juice; pour into crust and bake 55 minutes.
Combine sour cream, 2 tablespoons sugar and 1 teaspoon of vanilla. Spread over cheesecake and return to oven for 5 minutes more.
Cool. Run knife around edges of the pan to loosen ring. Remove cake from pan and chill until ready to serve.
Serves six to eight.