1 lb. cream cheese
1 1/2 c. sugar (granulated)
1/2 pt. sour cream
4 eggs
1/2 pt. light cream
Juice of 1/2 lemon
1 tsp. vanilla
1/2 pt. whipping cream
2 tbsp. cornstarch

GRAHAM CRACKER CRUST:

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

Blend crust ingredients well with fork or pastry blender. Press crumb mixture firmly in pan.

Blend ingredients together. Pour into graham cracker crust in a 10 1/4-inch springform pan. Bake for 1 1/4 hours at 350 degrees. Check for doneness with toothpick. Cool in refrigerator to avoid cracking.