Cheesecake

crust
	1 1/4 cup graham cracker crumbs, about 10 whole graham crackers
	1/4 cup sugar
	6 tablespoons unsalted butter, melted, three quarters stick
	filling:
	1 1/2 cup sugar
	1/4 cup flour
	five packages cream cheese, at room temperature, 8 ounces each
	1 tablespoon pure vanilla extract
	1 teaspoon grated lemon zest
	4 large eggs
	1 cup sour cream
	2 tablespoons fresh lemon juice Directions 1 place a rack in the center of the oven. Preheat the oven to 325°. Butter the bottom of a 10 x 3" springform pan. 2 To make the crust, in a small bowl, mix the crumbs with the sugar and butter and stir until moistened. Press evenly over bottom of pan. Bake the crust until Golden, about eight minutes. Set the pan on a rack to cool. Leave the oven on. 3 To make the filling, in a large mixer bowl, mix the sugar and flour. Add two packages of the cream cheese and beat on medium speed until smooth. Add the remaining cream cheese, the vanilla, and lemon zest and beat on low speed until smooth. Add the eggs one at a time, mixing well after each addition. Add the sour cream and lemon juice and beat just until smooth. Don't overbeat the filling, or you will incorporate air which could cause the cake to sink when it cools. Spoon the filling into the pan. Bake one hour and 15 minutes or until the cake is set around the edges but there is about 3 inches in the center is still soft and slightly wobbly. 4 Place the cake on wire rack and let cool one hour. This cake always cracks, but it tastes great anyway, and it can be topped with fruit when served. 5 Wrap the cake, still in the pan, in foil and refrigerate at least eight hours or overnight. The cake can be refrigerated for up to three days before serving. Remove the cake from the refrigerator about one hour before serving. Run a knife around the edge of the cake and remove the sides of the pan. Serves 12 to 15. THANK YOU Entertaining with the Sopranos