Use 9-inch pan with removable bottom, or springform pan with removable bottom, lightly greased and floured. Preheat oven to 400 degrees.

CRUST:

1 pkg. (about 1 1/2 c.) graham crackers
4 tbsp. (1/4 c.) softened butter

FILLING:

2 (8 oz.) pkg. cream cheese
1 c. sugar
1 pt. sour cream
6 eggs
2 tsp. vanilla extract
2 tbsp. lemon juice

TOPPING:

Confectioners' sugar

CRUST: Break crackers finely by hand. Add butter and blend well with fingers or fork. Pour into pan and press firmly and evenly over bottom of pan.

FILLING: Combine all ingredients of the filling in mixing bowl. Use electric mixer at slow speed about 2 minutes, or beat with a spoon until well blended. Pour filling in pan and bake, reducing oven to 350 degrees, about 50 minutes.

Test for doneness. Inserted straw or skewer in center should come out clean and dry. Cake will be lightly browned.

Cool in pan approximately 2 hours. Remove sides letting cake remain on pan bottom. Sprinkle top with confectioners' sugar. Refrigerate at least 6 hours before serving.