Cake:

3 (8 oz.) pkg. cream cheese
6 large eggs (5 jumbo)
3/4 c. sugar
4 or 5 tbsp. ReaLemon juice
1 pt. sour cream (for top)
1/3 c. lemon juice
1 tbsp. sugar

Take cream cheese out of refrigerator several hours early. Beat cream cheese and 3/4 cup sugar together until blended. Add eggs one at a time, beating after each. Add 4 to 5 tablespoons lemon juice. Pour mixture over graham crust.

Bake at 325°F for 45 minutes. Take out of oven. Let set for 10 minutes.

Mix sour cream with 1/3 cup lemon juice and 1 tablespoon sugar (it thickens). Pour over cheese cake and put back in oven for 15 more minutes. Cool. Refrigerate until cold. Cut in squares.

Crust:

1/3 c. sugar

Mix these two ingredients together and pack down in a 9 x 12 cake pan.