Ingredients
1½cupsgraham cracker crumbs
½cuppecans,chopped
⅓cupwhite sugar
6tbspmargarine,softened
8ozcream cheese,(3 packages), softened
2cupswhite sugar
4eggs,beaten
1tbsplemon juice
16ozsour cream,(1 container)
½cupwhite sugar
1tspvanilla extract
Preparation
Preheat the oven to 325 degrees F.
Mix the graham crackers, pecans, and sugar in a bowl, and mash the softened margarine into the crumbs until thoroughly combined.
Press the crumb mixture into the bottom of a 10-inch springform pan.
In a bowl, beat the cream cheese, sugar, eggs, and lemon juice together with an electric mixer set on medium speed until fluffy and well blended. Spoon the mixture on top of the crumbs.
Bake in the oven for about 1 hour and 10 minutes until set.
Remove from the oven, and let cool for 30 minutes.
Mix the sour cream, sugar, and vanilla extract together in a bowl, then top the cheesecake with the sour cream mixture.
Return to oven, and bake 10 more minutes. Allow to chill in refrigerator at least 4 hours to set.
Serve and enjoy.
