3 (8 oz.) pkgs. cream cheese
4 eggs
1 1/2 c. sugar
2 c. sour cream
1 c. heavy cream
2 tbsp. lemon juice
1/2 tsp. vanilla

GRAHAM CRACKER CRUST:

2 c. graham cracker crumbs
1/3 c. sugar
1/4 c. soft butter

Combine ingredients and mix well. Press firmly into spring pan.

Let cream cheese stand at room temperature. Beat cream cheese until fluffy. Add sugar and beat until smooth. Add eggs one at a time. Add sour cream and heavy cream. Blend well. Add remaining ingredients. Pour over graham cracker crumbs in springform pan.

Bake at 350 degrees for 1 hour or until set. Turn oven off. Allow cake to remain in oven without opening door for an additional hour. (I use 9 inch spring pan.)

Cheese cake is best made 24 hours prior to serving. After cooling in pan, put cake still in pan in refrigerator. Prior to serving remove outer edge of spring pan with knife. Freezes beautifully.