Phil's Famous Cheesecake


NOTE!! - Phil suggests cooling this cheesecake in the fridge overnight!



For the crust

1/4 cup pecans - crushed

1/4 cup shredded coconut

1/4 cup brown sugar

1/4 cup self-rising flour

1/4 stick butter

For the cheesecake

12 oz cream cheese - softened

4 TBS lemon juice

1 TBS vanilla

1 cup sugar

2 whole eggs

1 egg yolk

For the sour cream topping

8 oz sour cream

4 TBS sugar

2 TBS lemon juice


For the crust

Mix the ingredients well, press into a buttered 8" cheesecake (spring form) pan.  Bake at 375 for 10 minutes - being careful not to overcook.  Let cool for 20 minutes.  Heat oven to 400 degrees.

For the cheesecake

Beat the ingredients well & pour on top of the cooled crust.  Bake at 400 for 35 minutes - being careful not to brown the top.  Let cool for 20 minutes.

For the sour cream topping

Mix ingredients & spread on cooled cheesecake.  Bake at 400 for 5 minutes.  

Chill in the fridge overnight.  Run a wet blade around the edge of the cake & gently remove the spring form pan.  Slice with a sharp, wet knife.  Or just eat the whole thing!