• 2 Tbs butter, melted
• 1/4 cup Graham cracker crumbs, or vanilla cookie
  crumbs
• 2 lbs cream cheese, softened
• 1 1/4 cups sugar
• 4 eggs
• Grated zest and juice of 1 lemon
• 2 tsp vanilla extract
• 1/4 cup heavy cream
• 1/4 cup sour cream

Directions

Brush the bottom and sides of a 9-inch springform pan with the
melted butter. 

Coat the bottom evenly with the crumbs and set aside.
Beat the cream cheese with an electric beater until smooth. 

Add the
sugar gradually, beating until dissolved. Continue beating while
adding the eggs, one at a time, scraping down the sides of the bowl
before adding the next egg. 

Add the lemon zest, juice, and vanilla,
and beat until incorporated. 

Remove the bowl from the mixer and stir
in the heavy cream and sour cream. 

Pour the batter into the
springform pan and bake in a preheated 500F for 10 minutes.
Reduce the temperature to 200F, leaving the oven door open until
the temperature is reduced. 

Bake about 1 hour, until the cheesecake
is firm around the edges but still jiggles in the center when the pan
is moved. 

Cool to room temperature on a wire rack and chill in the
refrigerator for at least 2 hours before serving.

 Serves 12 to 16.