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

CRUST:

1 1/4 c. graham crackers
1/4 c. melted butter
1/4 c. sugar

Beat sour cream, sugar and cream cheese together. Add 3 eggs, 1 teaspoon vanilla and 1 teaspoon lemon juice. Beat 10 minutes at medium speed. Add another teaspoon vanilla and 1 teaspoon lemon. Beat 10 minutes on high. Pour over crust.

CRUST: Mix cracker crumbs, butter and sugar. Press into a spring form pan. Bake cake at 350 degrees for 50 to 55 minutes. DO NOT OPEN DOOR. After baking, turn off oven and leave cake in for 15 minutes. Open door and leave cake inside for 30 minutes. Cool. Refrigerate.