Luscious, Creamy, Cheesecake

Guess this week is 'all things mom'. While the coffee cake says Christmas morning, cheesecake says everything else! I have a good-sized crew that will echo... my mom's cheesecake seriously ROCKS. If you're into the thick, lighter New York-style cheesecake...this IS NOT your recipe. BUT, if you're into luscious, creamy, rich and OH MY GOSH decadent cheesecake...look no more.

This is the number one requested item at all family functions - especially Auntie Linda's Thanksgiving feast! However, I will note, DO NOT attempt to replace any of the below ingredients with 'light' or 'low fat' products...as my step-sister Krisi learned painfully(sorry, Krisi, had to share to save others). Hey, moderation can totally start in a few weeks.

From my table and my mom's to yours...

Cheesecake

Graham Cracker Crust Ingredients:

• 6 T butter
• 24 graham crackers
• 1/4 C sugar

Layer 1 - Cheesecake Ingredients:

• 2 -8 oz. Philadelphia cream cheese
• 2 Eggs, beaten
• 3/4 C Sugar
• 2 t. Vanilla
• 1 t. Lemon juice

Layer 2 - Topping Ingredients:

• 1 C Sour cream
• 1 t Vanilla
• 3 1/2 t Sugar

Directions: Pre-heat oven to 350 degrees

Graham Cracker Crust:

• In small saucepan, melt butter.
• Place graham crackers in a zip lock bag and press with a rolling pin until finely crushed - you need about 1 1/2 cups of crushed crackers. (I think they sell crushed graham crackers in a box now too) This is best done in small batches.
• In a medium-sized bowl, add the graham crackers and sugar - mix.
• Add the melted butter.
• Mix with your hands until moist (sorry, Sarah, had to use that word).
• Press into 9-inch pie pan

Layer 1 of the cake:

• Combine layer 1 ingredients, beat until fluffy.
• Pour batter into graham cracker crust.
• Bake 15 minutes. Cool for 5 minutes.

Topping:

• Combine topping ingredients, pour into pie, back another 10 minutes.

Cool and refrigerate overnight.

Enjoy!