2(8 oz)blocks cream cheese,softened to room temperature
For the crust:
Mix the graham cracker crumbs, sugar and melted butter and pack mixture firmly into bottom and sides of 9-inch pie pan.
Chill in the refrigerator while preparing the filling.
For the filling:
Preheat oven to 300f degrees.
Mix cream cheese, sugar, sour cream, vanilla extract and lemon juice in a mixer.
Add eggs one at a time to the mixture and thoroughly combine.
The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes).
Pour into pie crust.
Bake for about 65-70 minutes at 300f degrees. Allow cheesecake to cool completely in the refrigerator before serving (about 3-4 hours)
You can make the pie crust, or you can just use a premade one from the store. If you use a pre-made one, try to look for the crusts that says “2 extra servings." I you can't find it, just go with the regular ones. You may just have a tad bit of filling leftover.Chill in the refrigerator a few hours before serving. Optional: top with cherry or strawberry pie filling or drizzle with caramel sauce.