Recipe - Helens Cheesecake

Three fourths cup Pecans, coarsely ground
Three fourths cup Graham crackers, crushed (or
boxed graham cracker
crumbs)
3 tablespoon Unsalted butter, melted
4 8 oz.

4 Eggs
1 One fourth cup Sugar
1 tablespoon Fresh lemon juice
2 teaspoon Vanilla
2 cup Sour cream
One fourth cup Sugar
1 teaspoon Vanilla
Mazzola NoStick spray
cream cheese, at room
temperature

Crust: Mix ground pecans, crushed graham cracker crumbs and butter
together. Press onto bottom of a 9" or 10" springform pan that has been
sprayed generously with Mazzola NoStick spray. Set aside.

Filling: Preheat oven at 350 degrees. Beat cream cheese in a large bowl
with an electric mixer until smooth. Add eggs, 1 One fourth cups sugar, lemon
juice and 2 tsp. vanilla. Beat thoroughly. Spoon over crust. Set pan on
baking sheet. Bake 9" pan for 5055 minutes or 10" pan for 4045 minutes
at 350 degrees. Remove from oven and let stand at room temperature for 15
minutes (leave oven on).

Topping: While cheesecake is baking, combine sour cream, One fourth cup sugar and
1 tsp. vanilla. Blend well. Cover and refrigerate. Once cake has stood at
room temperature for 15 minutes, spread topping over. Return to oven and
bake 5 minutes longer. Let cool thoroughly then refrigerate for at least
24 hours or preferably 2 to 3 days. Remove from pan and enjoy!

***This recipe comes from an old Supervisor of mine (Helen). She used this
recipe to sell her cheesecakes professionally. It appears rather basic but
is a huge hit with any cheesecake officianado! We used to have raffles as
fundraisers for this cheesecake.***

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini