Ingredients

• graham cracker crumbs - 1 ½ cups
• unsalted butter - ¼ cup, melted
• granulated sugar - 2 tablespoons
• cream cheese - 24 ounces, softened
• granulated sugar - 1 cup
• large eggs - 3
• sour cream - 1 cup
• lemon zest - 1 tablespoon
• fresh lemon juice - ¼ cup
• vanilla extract - 1 teaspoon

Instructions

1. 1.

   Preheat the oven to 325°F (160°C).

2. 2.

   Mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a bowl.

3. 3.

   Press the mixture into the bottom of a 9-inch springform pan to form the crust.

4. 4.

   In a large bowl, beat the cream cheese and 1 cup of sugar until smooth.

5. 5.

   Add eggs one at a time, beating well after each addition.

6. 6.

   Mix in sour cream, lemon zest, lemon juice, and vanilla extract until well combined.

7. 7.

   Pour the filling over the crust in the springform pan.

8. 8.

   Bake for 45-50 minutes, or until the center is set and the edges are lightly golden.

9. 9.

   Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

10. 10.

    Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.

Nutritional Facts