Lemon Pucker Cheesecake - cooking recipe

Ingredients

Crust
2 graham crackers (packages cellophane wrapped Nabisco)
1/2 cup butter (melted) or 1/2 cup margarine (melted)
1/2 cup sugar
Filling
3 lbs cream cheese (softened)
2 cups sugar
7 eggs
2 tablespoons cornstarch
2 lemons (rind finely grated)
2 lemons (juice only)
1/4 cup cream
Topping
1 1/2 cups sour cream
1 teaspoon vanilla
1/2 cup powdered sugar

Preparation

Crust:
In food processor fitted with steel blade, crush graham crackers. Gradually mix in melted butter and sugar scraping sides so butter is evenly mixed with crackers. Press mixture into 10 inch spring form pan. Bake at 425 degrees for 7 minutes. Remove from heat and let cool.
Filling:
Cream cheese and sugar in food processor until well-blended. Add eggs and beat well. Add remainder of ingredients and blend. Pour into cooled crust. Put in a 250 degree oven and bake for 2 hours {if convection oven, bake 1-3/4 hours and test}.
Remove and top with sour cream topping and bake 5 more minutes.
Turn.oven off and leave in oven with door slightly ajar to cool completely very important do not miss this step!
Cover and chill at least 8 - 24 hours. Serves 16.
Note: I use a 9 inch spring form pan I would not use an 8 inch as I feel that it would be too much batter for that size pan. I feel that a 10 inch spring form pan would work very well if you are needing more than 16 full slices and perhaps wanting a cheesecake not as high as what a 9 inch spring form pan will provide. If using a 10 inch spring form pan I would definitely double the crust recipe from the Lemon Pucker Cheesecake recipe and this recipe would lend itself to being made 1/4 larger in ingredients for a 10 inch spring form pan only if you wanted a much larger cheesecake for a 10 inch pan. Eat and weep!