1 1/2 C. graham cracker crumbs (~11-12 crackers)
1/3 C. melted butter
Mix together and mold into a 9-inch pie pan.
11 oz. cream cheese
2 eggs
2 T lemon juice
3/4 C sugar
1 tsp vanilla
Combine all ingredients in the blender. Blend until combined and fluffy. Pour into crust and bake in preheated oven for ~20min. The cheesecake should still be unset and "jiggly" in the center. Cool.
8 oz. sour cream
3 1/2 T sugar
1 tsp vanilla
Pour on top of cooled pie and return to oven for 10 min. Refrigerate at least 5 hours. Top with frest fruit if desired ( I like concentric circles of strawberry slices with a dusting of powered sugar) or canned pie filling (which I like to add on the individual pieces after its plated because I think it looks nicer).
Notes: This recipe was first introduced into our family by Don's then girlfriend Reese Healey whom we were distantly related to. (See the name!) This turned into one of my (Sarah's) favorite recipies that I make all the time for family gatherings. I introduced the blender option instead of using an electric mixer which I feel adds to the smooth finish of the cooked filling.
I've also noted in my personal cookbook that a double filling recipe in a 9" springform pan turns out well if you increase the cooking time to 50 min to an hour. The crust and topping amounts can stay the same, but then you don't have extra to eat raw.