SHELL:

2 c. graham cracker crumbs
3 tbsp. sugar
6 tbsp. butter

(I use 1 cup crumbs and 2 tablespoon sugar and about 3 tablespoons butter - melt butter).

TOP:

1/2 pt. dairy sour cream
2 tbsp. sugar
1/2 tsp. vanilla (pure only)
Nutmeg (optional)

1. Combine crumbs, sugar, butter and blend well.

2. Assemble 9 inch springform pan. Press crumbs onto bottom and sides.

3. Beat eggs fluffy, add sugar gradually, beating well after each addition.

4. Add softened cream cheese (three 8 ounce packages cream cheese, 1 cup sugar, 4 eggs, 1 teaspoon pure vanilla and 2 teaspoons fresh lemon juice. Beat thoroughly, add vanilla and lemon juice. Beat thoroughly.

5. Bake 30-35 minutes at 375 degrees. NOTE: Top will not be brown and center may appear slightly under done.

6. Remove from oven. Cool for 1 hour.

TOP: Combine sour cream, sugar and vanilla, spread. Bake 15 minutes in 400 degree oven. Remove cake - sprinkle with nutmeg. Cool - chill for no less than 24 hours. Serves 12 to 16. Enjoy!