- 5 oz graham cracker crumbs
- 6 tbsp butter, melted
- 2o oz. cream cheese
- sugar
- 3 eggs
- 3 egg yolks
- vanilla
- 1 1/2 tbsp lemon juice
- 3/4 cup sourcream
- 1 tbsp sugar
- Combine the crumbs and the butter and press into an 8" springform pan. Chill and preheat the oven to 350 F.
- Beat the cream cheese until smooth and then add 1/2 cup of sugar. Beat in the eggs and the yolks, then add the 1 1/2 tbsp vanilla and the lemon juice.
- Fill a kettle with water and set to boil.
- Line the outside of the chilled pan with aluminum twiceand then put into a large roasting pan. Pour the cream cheese mixture onto the base and then pour the hot water around the outside of the pan about halfway.
- Bake for 50 minutes until it feels set, but not rigid. Whisk together the soucream, 1/2 tsp vanilla, and 1 tbsp of sugar. Pour on top of the cheesecake and return to the oven for 10 minutes.
- Take the cake out of the oven and carefully remove the springform pan from the roasting pan. Unwrap it and let it cool on a rack.
- Chill. Serve.