2 1/2 lb. cream cheese
1/2 lb. sugar
1/2 lb. sour cream
1/2 oz. vanilla
1/2 oz. lemon juice
5 eggs
20 graham crackers, crushed
1/2 c. sugar
1/2 stick butter

Mix graham cracker crumbs, 1/2 cup sugar and butter.

Mix well softened cheese and 1/2 pound sugar until smooth. Add sour cream, then eggs, then flavorings until mixture is very liquid and thoroughly mixed.

BAKING PROCEDURE -- PREHEAT OVEN TO 350 DEGREES. Coat a 10 inch spring-form pan well with butter. Line base with graham cracker crumb mixture. Pour batter evenly over base until just under lid of the pan. Leave enough room for the mix to rise without flowing over.

Bake the cake in a pan of water (place the spring-form pan in a roasting pan with about 1/2 inch of water - do not let the pan run out of water during the baking process) at 350 degrees for 1 1/2 hours. The cake will rise. Watch for cracking at the top and browning.