Ingredients:
Crust:
7 tablespoons butter, melted
1/3 cup packed dark brown sugar
1 1/2 cups graham cracker crumbs, from about 9 whole graham crackers*
Filling:
16 ounces cream cheese, room temperature
1 cup granulated sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
3 large eggs
1/4 cup sour cream
1 tablespoon vanilla extract
1/3 cup fresh squeezed lemon juice
1 tablespoon lemon zest
Directions:
1. Preheat oven to 375 degrees F. Line an 8 x 8 inch baking pan with aluminum foil, making sure that 2 sides have at least a 2 inch overhang. Then lightly spray foil with cooking spray.
2. In a medium bowl combine the butter and dark brown sugar. Stir in graham cracker crumbs. Press crumb mixture into the bottom of the prepared pan. Bake the crust for 10 minutes, remove pan from oven. Reduce oven temperature to 325 degrees F.
3. In the mixing bowl of a stand mixer, using a paddle attachment, beat cream cheese, granulated sugar, flour and salt. Add eggs one at a time beating for about 20 seconds each. Add sour cream, vanilla, lemon juice and lemon zest.. Mix until just combined.
4. Pour batter into prepared graham cracker crust pan. Bake for 55-60 minutes, remove pan to wire rack. Filling will be just a little jiggly in the center, this is normal, it will continue to cook when cooling and will set up when refrigerated. Let cool for 1 hour, then refrigerate for a minimum of 6 hours or overnight.
5. Remove from refrigerator and lift out cheesecake using the aluminum foil overhang. Dip a knife in a tall drink of water (no not Bradley Cooper, just a plain old tall drink of water). Wipe knife with paper towel between cuts.
*Note: This recipe is based on whole graham crackers that are crushed into crumbs that are not over crushed. Don’t use store bought graham cracker crumbs, because they are like the consistency of flour. This crust recipe uses a little more butter than the usual recipe, and having a little larger crumb(s) gives it a chance to soak up the butter resulting in a better crust.