New York Cheesecake

1 1/2 to 2 tbsp butter, room temp
1 1/3 cups fine plain cake crumbs
1 1/4 lbs cream cheese, room temp
3/4 cup whipping cream
3 tbsp fresh lemon juice
2 tsps vanilla
3/4 cup sour cream
1 1/4 cups sugar
4 large eggs, slightly beaten and at room temp

Place oven rack in center of oven, heat to 325 degrees.  Coat 8" 
springform pan evenly with butter.  Place cake crumbs in pan, tilt 
and rotate to evenly coat bottom and sides.  Press crumbs gently 
into place.  Invert pan to discard any excess crumbs.  Set aside.  
Cut cream cheese into 1" cubes, place in large mixer bowl.  Beat at 
medium speed, scraping down sides of bowl as needed, until 
completely smooth.  Continue beating while very slowly adding sugar, 
beat until sugar is absorbed.  Add eggs, abour 1/4 cup at a time, 
beating well and scraping down sides after each addition.  Pour 
batter into pan.  Gently rotate pan several quarter turns to settle 
batter.  Bake until sides of cake are set 2 inces in from edges and 
center is still pudding-like, about 1 hour and 15min for a creamy 
center.  Let cake stand in oven with door propped open 8 inches of 
20 min.  Transfer pan to wire rack away from drafts.  Let cool 
undisturbed until sides and bottom of pan are completely cooled to 
room temp.  Remove sides of pan.  Refrigerate cake oncovered 
overnight.








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