CRUST:

1 1/2 c. graham cracker crumbs
1/4 lb. butter, melted

Combine crumbs and butter and press into 8 or 9-inch springform pan.

FILLING:

24 oz. cream cheese, softened
4 eggs
1 c. sugar
1 tbsp. fresh lemon juice
1 tsp. vanilla extract
1/2 pt. sour cream
1/2 pt. heavy cream

Beat cream cheese. Add eggs, one at a time, mixing well after each addition. Beat until fluffy. Gradually add sugar; beat in lemon juice, vanilla and sour cream.

In a separate bowl beat heavy cream until soft peaks form. Fold into cream cheese mixture; mix well. Pour into crust. Bake in 350 degree oven for 50-60 minutes. At the end of the baking time, the center will be soft. Refrigerate at least 12 hours before serving.