Helen's Cheesecake

Directions

Crust: Mix ground pecans, crushed graham cracker crumbs and butter together.

Press onto bottom of a 9 inch or 10 inch springform pan that has been sprayed generously with No-Stick spray.

Set aside.

Filling: Preheat oven at 350℉ (180℃).

Beat cream cheese in a large bowl with an electric mixer until smooth.

Add eggs, 1¼ cups sugar, lemon juice and 2 teaspoon vanilla. Beat thoroughly. Spoon over crust. Set pan on baking sheet.

Bake 9 inch; pan for 50 to 55 minutes or 10 inch pan for 40 to 45 minutes at 350℉ (180℃).

Remove from oven and let stand at room temperature for 15 minutes (leave oven on).

Topping: While cheesecake is baking, combine sour cream, ¼ cup sugar and 1 teaspoon vanilla. Blend well.

Cover and refrigerate.

Once cake has stood at room temperature for 15 minutes, spread topping over.

Return to oven and bake 5 minutes longer.

Let cool thoroughly then refrigerate for at least 24 hours or preferably 2 to 3 days.