1 1/2 c. graham cracker crumbs
1/2 c. sugar
4-5 tbsp. melted butter

FILLING:

3 (8 oz.) pkg. cream cheese, softened
1 c. sugar
4 med. eggs
1 pt. sour cream (2 c.)
2 tbsp. flour
2 tsp. vanilla
1 tsp. lemon juice
1 c. heavy cream

Preheat oven at 325 degrees. Grease bottom and sides of a 10 inch springform pan. In a bowl, combine all the crust ingredients and pat down firmly into the bottom of the springform pan. Place pan in freezer while you prepare filling.

In the large bowl of an electric mixer, beat the filling ingredients in the order listed, adding each item, one at a time and beating each ingredient thoroughly. Pour filling into the prepared springform pan and bake in a preheated 325 degree oven for 20 minutes. Lower heat to 300 degrees and continue baking for 40 additional minutes. Turn off heat and let cake cool in closed oven for 1 hour. Remove cake from oven and cool on wire rack until cheese reaches room temperature. Refrigerate until ready to serve. Variation: Omit 1 teaspoon lemon juice.