Cheesecake, Elaine Walker

Sour Cream Cheesecake

Crust:
2-1/2 c. graham cracker crumbs
1/4 c. sugar
1/2 c. butter, softened

Filling:
5 packages (8 ounces each) cream cheese, softened
1-3/4 c. sugar
3 T. flour
1 T. grated lemon peel
1/4 t. vanilla
5 eggs
2 egg yolks
1/4 c. heavy cream
1 c. sour cream

Prepare crust:
In medium bowl, mix together the graham cracker crumbs, sugar and butter until they are well combined. Press the mixture on the bottom and sides of a 9-inch springform pan, building up sides of pan to form a rim all around. Refrigerate until needed.

Preheat oven to 500*F.

Prepare filling:
In large bowl, 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 just until well combined. Pour into crust-lined pan.

Bake for 10 minutes at 500*F. Then reduce heat to 250*F and bake another hour.

Remove cheesecake from oven. Spread sour cream over top. Let cool at room temperature for an hour. Then refrigerate 3 hours or overnight before serving.