CRUST:

1 c. graham crackers
1/2 c. sugar
5 tbsp. butter

Blend ingredients and put in bottom of cheesecake pan; freeze. 4 eggs 1 c. sugar 16 oz. sour cream 2 tbsp. lemon juice 1 tbsp. vanilla 2 sm. heavy cream

In large bowl blend cream cheese with mixer. Add eggs one at a time; add sugar and remaining ingredients. Blend thoroughly and pour into pan. Bake at 350 degrees for 20 minutes, then lower to 325 degrees for 40 minutes. Cut off oven and leave in for 1 hour. Top if desired with pie filling (cherry or blueberry). Best if served the next day.