Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 teaspoon ground cinnamon
• 1/3 cup melted butter

Combine graham cracker crumbs and cinnamon in a medium bowl. Mix in melted butter. Press mixture into 9 inch spring form pan. Use bottom of a drinking glass to press into bottom of pan evenly and 2/3 the way up the sides. Place in freezer until ready to use.

Filling:

• 3 packages (or 1.5 lbs) cream cheese
• 1 1/3 cups sugar
• 5 large eggs
• 16 ounces sour cream
• 1/4 cup flour
• 2 teaspoons vanilla extract
• 2 teaspoons lemon juice

All filling ingredients must be ROOM TEMPERATURE.

1. Beat cream cheese until light and fluffy with mixer on low (keep at low through entire process).
2. Add sugar a little bit at a time and continue beating until creamy.
3. Add one egg at a time and beat after each egg.
4. Add flour, vanilla, and lemon juice. Mix well.
5. Add sour cream and beat well.
6. Pour cream cheese mixture into chilled spring form pan with prepared crust.

Waterbath baking instructions:

• Preheat oven to 325 degrees.
• Boil 4 cups of water.
• Place empty cookie sheet on bottom rack of oven and pour boiling water into it.
• Place cheesecake on middle rack of oven.
• Bake for 1 hour 15 minutes.
• When timer goes off, turn off oven, prop open oven door, and leave cheesecake in oven for 1 hour.
• Remove from oven and let cool.
• Refrigerate 24 hours to season for best results.
• Release from spring form. Serve with desired toppings.