Nina's New York Cheesecake
Courtesy of Nina in Arizona

Crust
1 box of Pamela's Lemon Shortbread
3 tablespoons melted butter
a dash of cinnamon

Filling
1 cup sugar
2 packages (8 ounces each) cream cheese, softened
3 eggs, beaten
1 pint sour cream
1 teaspoon vanilla extract
3 tablespoons lemon juice
cinnamon to taste

Heat oven to 350°. Combine crust ingredients and press into the bottom and half way up the sides of a 9 inch springform pan. Bake for 10 minutes. Cool and set aside.

In a large bowl, blend sugar and cream cheese. Add beaten eggs, one at a time. When well mixed, add sour cream, vanilla and lemon juice. Beat on medium until smooth. Then beat on high until a little bubbly, about 1 minute. Pour into pan and sprinkle with a little cinnamon.

Bake at 350° for 40 minutes. Turn off oven and let cheesecake sit without disturbing for 1 hour. Do not open the oven door.

After 1 hour, remove cheesecake from oven and let set at room temperature for 45 minutes, then place in refrigerator. Chill overnight. Serve as is or topped with fruit pie filling.

Makes 8 servings

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