CRUMB BASE:

20 graham crackers, crushed
1/2 cup sugar
1/4 cup (1/2 stick) butter

Mix graham cracker crumbs, 1/2 cup sugar and butter. Coat a 10-inch spring-form pan well with butter. Line base with graham cracker crumb mixture. Set aside.

FILLING:

5 (8 oz. ea.) pkgs. cream cheese, softened
1/2 lb. sugar
8 oz. dairy sour cream
5 eggs
1/2 oz. vanilla
1/2 oz. lemon juice

Mix well softened cheese and sugar until smooth. Add dairy sour cream, then eggs, then flavorings until mixture is very liquid and thoroughly mixed.

Preheat oven to 350°F. Pour filling batter evenly over crumb base until just under lid of the pan. Leave enough room for the mix to rise without flowing over.

Bake the cake in a pan of water (place the spring-form pan in a roasting pan with about 1/2 inch of water - do not let the pan run out of water during the baking process) at 350°F for 1 1/2 hours. The cake will rise. Watch for cracking at the top and browning.