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First!
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make the graham cracker crust listed below.
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Line the 9 inch springform pan as described below.
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Set out 3 - 8 ounce large containers of Philadelphia cream cheese (prefer kraft) and allow to warm to room temperature.
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Beat 4 eggs very smooth.
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Add 1-cup sugar and beat.
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Add 1 teaspoon real vanilla and rind (zest) and juice of 1 lemon to eggs and beat lightly.
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Break up cream cheese into bowl of eggs and beat very smooth.
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It may take up to 20 minutes to get it real smooth.
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Using the 9 inch spring form pan lined with the graham crist pour mixture in and bake at 375 for 40 minutes on middle rack.
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Reset oven temp to 475.
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Remove and cool for 10 minutes.
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I place a large sheet of foil on the lower rack to catch an butter that may escape from the pan.
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After ten minutes spoon on following topping carefully spooning the mix around the edge first then into the middle.
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The middle is always a little softer than the outside so spread gently.
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Spread this mix: 1/2 pint sour cream mixed with 2 tablespoons of sugar and 1/2 tablespoon real vanilla.
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Place cake back in oven that was reset to 475 and cook for 5 minutes.
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remove and let cool.
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Place in refrigerator to set up.
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crum crust:.
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36 graham crackers.
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2 tablespoons sugar.
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1 cube (1/4) lb plus 2 tablespoons of melted butter.
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Mix ingredients together and layer bottom of spring form pan.
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Gently press small amounts around the sides.
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Pour in cake mix and bake as above.
