Graham cracker crumbs
3 (8 oz.) pkgs. cream cheese, room temperature
1 c. sugar
4 eggs
1 tsp. vanilla
1 tsp. lemon juice
1 (16 oz.) container sour cream
1/2 c. sugar
1/2 tsp. vanilla
1 jar cherry or blueberry topping

Follow directions on box of graham cracker crumbs for crust. Grease a spring form pan and put crumbs on bottom. Put cream cheese in bowl and add 1 cup sugar; beat until smooth. Add 4 eggs, beat until smooth. Add vanilla; beat until smooth. Add lemon juice; beat until smooth. Pour batter into pan. Put a piece of aluminum foil under pan in oven and bake at 350 degrees for 40 to 45 minutes. Take cake out when done and cool.

In a bowl add sour cream, vanilla and sugar, beat until smooth. Pour on top of cool cake and bake at 500 degrees for 6 to 7 minutes, NO LONGER. Take cake out and cool. Put it in refrigerator; let sit overnight. Next day put on cherries or blueberries, etc.