Combine graham cracker crumbs with margarine. Press into buttered 8 inch pie plate. Beat cream cheese until fluffy. Gradually blend in 1/2 cup sugar, lemon juice, 1/2 teaspoon vanilla and a dash of salt. Add two eggs, one at a time, beating after each one. Pour into crust and bake 325°F 25-30 minutes, or until set. Combine sour cream with 2 tablespoons sugar and 1/2 teaspoon vanilla. Spoon over top of cheesecake. Bake an additional 10 minutes. Cool. Chill several hours or freeze.
If using a glass pie plate, reduce oven temperature by 25 degrees so it doesn't burn.
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