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Cheesecake, Sherry's (D, TNT)
Source: Self
Serves: 16

2-1/2 cups packaged graham cracker crumbs
1/4 cup sugar
1/2 cup butter

5 8-oz. packages cream cheese softened
1-3/4 cups sugar
3 tbsp. flour
1 tbsp. grated lemon peel (optional)
1/4 tsp. vanilla extract
5 eggs
2 egg yolks
1/4 cup heavy cream
1/2 cup dairy sour cream (I always use more)

Make Crust:
In medium bowl with hands or back of spoon, mix graham cracker crumbs with sugar and soft butter until they are well combined.

Press mixture on bottom and sides of 9" spring-form pan, building up sides of pan to form a rim all around. Refrigerate until needed.

Preheat oven to 500°F.

In large bowl of electric mixer, combine cream cheese, sugar, flour, lemon peel, and vanilla. Beat at high speed just to blend.

Beat in eggs and egg yolks, one at a time. Add cream, beating until well combined. Pour into crust lined pan.

Bake 20 minutes. Reduce oven temperature to 250°F and bake 1 hour longer.

Let cool in pan on wire rack. Spread top with sour cream. Refrigerate 3 hours or overnight.

To serve: with spatula, loosen crust from sides of pan. Remove side of spring form pan. Cut cheesecake into wedges.

Poster's Notes:
This is a really rich and light (and I don't mean low caloric either) cheesecake. It comes out of the pan around 6"-7". Once you eat this one you will never go back to the others.

Posted by Sherry Greenberg