She told us it came from Sundance resort so it has to be good right?? Well, it is! You should plan to make this sometime soon.
1 3/4 C Graham Cracker Crumbs
1/4 C Melted Butter
1/4 C. Granulated sugar
Mix together and pat into bottom of a large springform pan. Bake at 400 for 10 min.
Turn oven down to 325
1 1/2 lbs. Cream Cheese
3/4 C. Sugar
1 T. lemon Juice (fresh is best)
1 t. vanilla
Beat Cream Cheese till smooth and fluffy. (this step is really important I find that if I get it very smooth now the cheese cake will utterly melt in your mouth and make you drool like a ... NM!)
Add the eggs one at a time, then add the sugar gradually. (I do this while the mixer is running on low setting) Add the lemon juice and vanilla. At this point do not over mix, once it's all incorporated pour over the crust.
Bake at 325 for 45 Minutes
Remove from oven and set Temp back to 400
Pull out of the oven and add the Sour Cream Topping (believe me you DO want this!)
Sour Cream Topping:
2 C. Sour Cream
1/2 C. Granulated Sugar
1 t. Vanilla
Whisk together and pour over hot cheesecake
Bake at 400 for 12 Minutes
Cool Cake and refrigerate till ready to serve.
Mixed Berry Topping:
1/3 C. Seedless Raspberry preserves
2 c. mixed berries (blueberries, blackberries, sliced strawberries, raspberries any combination)
Stir Preserves till melted then pour over berries. Let cool ladle over cake before serving!