Ingredients
7 ounces vanilla wafers, crushed

1/2 cup margarine, melted

1 cup white sugar

2 tablespoons lemon juice

4 eggs

1 pinch ground cinnamon

1 pint sour cream

2 tablespoons white sugar

2 (8 ounce) packages cream cheese, softened

1 (3 ounce) package cream cheese, softened

1 teaspoon vanilla extract



Directions


Prep
30 m

Cook
40 m
Ready In
2 h 10 m

1.Preheat oven to 375 degrees F (190 degrees C).

2.Mix vanilla wafers, margarine, 2 tablespoons sugar, and cinnamon together in a bowl; press into the bottom of a 9x13-inch baking dish.


3.Bake in the preheated oven until lightly browned, about 10 minutes.

4.Beat the two 8-ounce packages and 3-ounce package cream cheese with 1 cup sugar and lemon juice until smooth.

Beat eggs, 1 at a time, into cream cheese mixture, stirring well after each addition; spread over crust.


5.Bake in the preheated oven until middle of cheesecake is set, 25 to 30 minutes; cool for 10 minutes.


6.Increase oven temperature to 475 degrees F (245 degrees C).


7.Mix sour cream, 2 tablespoons white sugar, and vanilla extract together in a bowl until creamy; pour over cheesecake.


8.Bake until topping is set, about 5 minutes.

Cool cheesecake to room temperature and refrigerate until serving.