Waldorf’s Sour Cream Cheesecake

Ingredients

• Crust:
• 7 ounces vanilla wafers, crushed
• 1/2 cup margarine, melted
• 2 tablespoons white sugar
• 1 pinch ground cinnamon
• Filling:
• 2 (8 ounce) packages cream cheese, softened
• 1 (3 ounce) package cream cheese, softened
• 1 cup white sugar
• 2 tablespoons lemon juice
• 4 eggs
• Topping:
• 1 pint sour cream
• 2 tablespoons white sugar
• 1 teaspoon vanilla extract

Directions

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

Mix vanilla wafers, margarine, 2 tablespoons sugar, and cinnamon together in a bowl; press into the bottom of a 9×13-inch baking dish.

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

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.

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

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

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

Bake until topping is set, about 5 minutes. Cool cheesecake to room temperature and refrigerate until serving.