Lemon Cheesecake Name: Lee Hankey Base: Columbus AFB Recipe: Filling 4 x 8 oz packages Cream Chesse 16 oz Sour Cream 4 Large Eggs 1 cup of Sugar 1 Teaspoon Vanilla 2 Teaspoons Lemon Juice Crust 1 stick of margerine (melted) 1 Sleeve cinnamon Graham Crackers (crushed) Medium sized spring form pan Method Pre heat oven to 300 degrees. In a large mixing bowl, combine cream cheese, eggs, lemon juice, sour cream, sugar and vanilla. Beat with electric mixer until thick and creamy. In a plastic bowl melt margerine in the microwave and add crushed graham crackers, mix together until andd crackers are coated with margerine. Put graham cracker mixture into spring form pan and using the back of a metal spoon press crackers to form a flat base and about one third of the way around the sides of the pan. Pour in filling. Place in oven for one hour, then check with a tooth pick every 10 minues until tooth pick comes out clean. When cheesecake has cooled, carefully slide a knife around the edge of the pan and remove the spring form edge. Cover and chill in the refridgerator for about four hours or over night. Serving Suggestion. Serve with sliced fresh fruit, kiwi, star fruit or strawberries. Yummy !