PREHEAT OVEN TO 350-degrees F.
3 CUPS GRAHAM CRACKER CRUMBS
4 TABLESPOONS (2-OZ.) SWEET BUTTER, MELTED & COOLED SLIGHTLY
2 TABLESPOONS SUGAR
COMBINE ALL INGREDIENTS & PRESS INTO A 10" SPRING FORM PAN, GOING UP THE SIDES OF THE PAN.
BAKE 10 TO 15 MINUTES UNTIL SET
COOL ON RACK.
CHEESECAKE FILLING:
PREHEAT OVEN TO 425-degrees F.
1-1/2 LB SOFTENED CREAM CHEESE
1-1/2 CUPS SUGAR
1-1/2 TABLESPOONS CORNSTARCH
PINCH OF SALT
3 LARGE EGGS PLUS 3 EGG YOLKS
1/2 CUP SOUR CREAM
THE ZEST & JUICE OF 1 LEMON
1/2 TEASPOON VANILLA
IN A BOWL OF AN ELECTRIC MIXER WITH THE PADDLE ATTACHMENT, CREAM THE CREAM CHEESE ON MEDIUM SPEED UNTIL LIGHT AND FLUFFY
IN A BOWL MIX TOGETHER THE SUGAR & CORNSTARCH, AND SLOWLY ADD TO CREAM CHEESE, MIX TO COMBINE
ADD THE EGGS, ONE AT A TIME, MIXING AFTER EACH ADDITION
ADD THE SALT, SOUR CREAM, LEMON ZEST & JUICE TO THE CREAM CHEESE MIXTURE. MIX TO COMBINE, SCRAPPING DOWN SIDE TO COMBINE THOROUGHLY
POUR INTO PREPARED PANS AND BAKE AT 425-degrees F. FOR 15 MINUTES
REDUCE OVEN HEAT TO 350-325-degrees & BAKE UNTIL SET, ABOUT 1 HOUR TO 1 HOUR-15 MINUTES
COOL ON RACK, BEFORE TOPPING, ABOUT 1 HOUR
TOPPING:
2 CUPS SOUR CREAM
2 TABLESPOONS SUGAR
MIX ALL OF THE INGREDIENTS AND SPREAD OVER THE TOP OF COOLED CHEESECAKE
BAKE IN A 350º F. OVEN FOR 5 TO 8 MINUTES UNTIL SET
REFRIGERATE OVER NIGHT BEFORE SLICING
SERVE WITH SWEETENED WHIPPED CREAM, AND OR, RASPBERRY OR STRAWBERRY RUM SAUCE.
YEILDS ABOUT 10-12 SLICES