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1
Mix graham crumbs, 1 cup of the sugar (or 1/4 cup of the sugar for trial recipe), the pecans and butter.
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2
Press firmly onto bottom of four 9-inch springform pans (or onto bottom of one 9-inch springform pan for trial recipe).
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3
Refrigerate until ready to use.
-
4
Place cream cheese, 2 cups of the remaining sugar (or 1/2 cup of the remaining sugar for trial recipe), 8 tsp.
-
5
of the vanilla (or 2 tsp.of the vanilla for trial recipe) and the lemon zest in large bowl of electric mixer fitted with paddle attachment.
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6
Beat on medium speed until well blended.
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7
Add eggs, one at a time, mixing on low speed after each addition just until blended.
-
8
Pour over crusts.
-
9
Bake in 350F-standard oven 50 min.
-
10
to 1 hour or until centers of cheesecakes are almost set.
-
11
Remove cheesecakes from oven.
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12
Meanwhile, combine sour cream, remaining 1 cup sugar (or remaining 1/4 cup sugar for trial recipe) and remaining 4 tsp.
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13
vanilla (or remaining 1 tsp.
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14
vanilla for trial recipe).
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15
Spread sour cream mixture over cheesecakes.
-
16
Bake an additional 10 to 12 min.
-
17
or until topping is glossy and set.
-
18
Run knife or metal spatula around rims of pans to loosen cheesecakes; cool completely before removing rims.
-
19
Refrigerate at least 3 hours or overnight.
