Back in my high school days, my mother and I would shop at the mall and lunch was always at Lazarus, a local department store. Our meals were any number of things, but dessert was always a piece of their fantastic cheese cake. During a particular visit, there was a small cookbook by the hostess station which contained the recipe to many of their offerings, and happily their cheesecake was in there too! Years later, this version of their cheesecake has been slightly altered by my mom and is now a guilty pleasure.

Prep time – 50 minutes / Cook time – 60 minutes

Crust

  • 1 3/4 C. graham cracker crumbs
  • 1/3 C. melted butter
  • 1/4 granulated sugar

Filling

  • 3- 8 oz. packages cream cheese (room temperature)
  • 1/2 C. sugar
  • 4 eggs
  • 1 T. vanilla

Topping

  • 1 1/2 C. sour cream
  • 1/4 C. sugar
  • 1 1/2 t. vanilla
Preheat oven to 300 degrees. Blend graham crackers, sugar and butter together. Press crumbs onto the sides and bottom of well-greased 10-inch spring form pan. In the bowl of a stand mixer, combine cream cheese and sugar for 3 – 5 minutes. Add eggs and vanilla, beat entire mixture for 30 minutes. This might seem like a long time, but it is critical in getting a fluffy, smooth filling. Pour mixture in to crust lined pan and back for 55 – 60 minutes or until center is no longer wiggly. Remove from oven and cool for 20 minutes. Meanwhile combine sour cream, sugar and vanilla in small bowl. Spread on top of cheesecake and return to oven for 10 more minutes.  Cool to room temperature, cover with plastic wrap and chill for at least 4 hours or overnight.