1-2/3 cup graham cracker crumbs

1/4 cup sugar

8 tablespoons butter or margerine melted

 

3 pkgs (8 oz each) nonfat or regular cream cheese cubed

1-1/2 cups sugar

4 eggs

3 tablespoons flour

2 tablespoons lemon juice

2 cups nonfat or regular sour cream

 

Combine graham cracker crumbs, 1/4 cup sugar and butter. Press into the bottom and sides of a 10-inch spring from pan. In large mixing bowl, beat cheese until smooth; gradually add 1-1/2 cup sugar, beating until fluffy. Beat in eggs, one at a time. Add flour, and lemon juice. Mix well. Fold in one cup of sour cream. Pour into pan. Bake in preheated 325 degree oven for 60 minutes. Turn off oven and leave door ajar for 30 minutes. Combine other cup of sour cream, 2 tablespoons sugar and vanilla. Carefully spread over cheese cake, return to oven for 30 minutes with door ajar (do not reheat oven). Remove from oven, cool, and refrigerate at least 3 hours or over night. If desired, garnish with fruit.