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For the crust:.
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Preheat the oven to 400 degrees f. Lightly butter an 8 inch springform pan.
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In a mixing bowl, combine crumbs with sugar, then with butter and press mixture int bottom of pan, packing it down with the base of a flat glass.
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Bake until golden about seven to ten minutes.
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For the Cheese filling:
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Keep the oven at 400 degrees F.
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In a medium bowl combine cream cheese and sugar blending until smooth. Blend in sour cream. Stir in beaten eggs, one third at a time. Stir in lemon juice, zest, and vanilla, blending well.
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Pour into baked crust and place in oven. Immediately turn heat down to 300 degrees F and bake for one hour or until cake begins to rise on the sides.
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Turn oven off. Open oven door and let cake sit in oven for another 30 minutes. Remove, set on rack.
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For cheesecake topping:.
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have the oven at 350 degrees F.
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In a medium bowl, combine all three ingredients, blending with a spoon until smooth.
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Spread over top of baked cheesecake. If cake has cracks, use topping to fill in the spaces.
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Bake until set, about 15 minutes. Cool completely before removing side of springform pan. Chill until ready to serve.
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Cheesecake can be wrapped closely in plastic and refrigerated for about four days or frozen two weeks. served chilled with fresh fruit or fruit coulis.
