1 1/2 c. graham cracker crumbs
3 tbsp. melted sweet butter
1 1/2 c. sugar
1 pt. sour cream
3 (8 oz.) pkgs. cream cheese (room temperature and very soft)
4 lg. eggs
1 tbsp. lemon juice or 1 tsp. vanilla, according to taste

Mix graham cracker crumbs and melted butter together and press onto bottom of a 10-inch springform pan. Mix sugar and sour cream until dissolved. Add cream cheese and eggs. Beat very well on medium speed until very smooth. Don't beat on very fast speed. Add lemon juice or vanilla; pour onto crumbs.

Bake at 350 degrees for 1 hour. Remove from oven and cool. Pipe Cool Whip rosettes around the perimeter of the cake and fill the center with Comstock fruits as desired.