CRUST:

1 (8 1/2 oz.) pkg. chocolate wafers, crushed
3 tbsp. sugar
4 tbsp. butter, melted

FILLING:

3 (8 oz.) pkgs. cream cheese, softened
1 1/2 c. sugar
3 tbsp. flour
4 eggs
1/2 c. lemon juice

TOPPING:

1/2 c. sour cream
2 tbsp. sugar
1/2 tsp. vanilla

CRUST: Mix crumbs and sugar together; stir in butter/oleo. Press mixture firmly into bottom of 10" springform pan. Chill. Preheat oven to 350 degrees.

FILLING: Place cream cheese, sugar and flour in mixing bowl. Beat about 2 minutes, scraping sides occasionally. Add eggs, one at a time, beating for 15 seconds after each addition. Scrape bowl. Add lemon juice, beat for 30 seconds. Pour filling onto crust. Bake 50 minutes or until cake springs back when touched lightly in center. Remove from oven and allow to cool slightly on wire rack.

TOPPING: Place sour cream, sugar and vanilla in mixing bowl. Beat until well blended, about 1 minute. Pour sour cream topping over warm cheesecake. Allow to cool completely. Refrigerate 6 to 8 hours until well chilled before serving. Yield: 10" cake.