Linda's Sour Cream Cheesecake

My husband is a cheesecake fanatic. So it's only fitting that we include a recipe his mother passed along to me some 30+ years ago. Not for the faint of heart (or those watching their cholesterol), this recipe boasts 2 1/2 POUNDS of cream cheese. It's by far my favorite version of this classic dessert.

Preheat oven to 500 degrees.

Crust

2 1/2 C package, graham cracker crumbs
1/4 C sugar
1/2 C butter or margarine

1. Mix graham cracker crumbs with sugar and softened butter.
2. Press mixture on bottom and sides of 9-inch springform pan, building up sides of pan to form a rim all around.
3. Refrigerate until needed.

Filling

5 8-oz. packages cream cheese
1 3/4 C. sugar
3 T flour
1 T grated lemon peel
1/4 t vanilla
5 eggs
2 egg yolks
1/4 C heavy cream
1/2 C sour cream

1. Combine cream cheese, sugar, flour, lemon peel and vanilla. Beat at high speed to blend.
2. Beat in eggs and egg yolks, one at a time.
3. Add cream, beating just until well combined.
4. Pour into crust-lined pan.

Bake 10 minutes. Reduce oven to 250 degrees and bake for 1 hour longer. Spread top with sour cream. Let cool in pan on wire rack. Refrigerate 5 hours or overnight.

To serve: With spatula, loosen crust from sides of pan. Remove side of springform pan. Cut cheesecake into wedges. Nice with strawberries. Makes 16-20 servings.