Cream Cheese Cake

Crust:
¾ lb (375 g) sweet plain cookies or graham crackers, crushed
¼ cup sugar
½ cup (125 g) butter, melted
2 t cinnamon

Filling:
1½ lb (750 g) cream cheese
1/8 t salt
1 cup sugar
4 eggs, well beaten
1 T lemon juice
2 cups (500g) sour cream
1/3 cup sugar
1 t vanilla

To make the crust, combine all the ingredients and firmly press on sides and bottom of the 10" (25 cm) spring form pan. (Reserve about ½ cup of crumbs to sprinkle on top of cake.)
Cream the cheese.
Beat the eggs with the salt and sugar until thick and light yellow colored. Add to the cheese with the lemon juice. Beat well.

Pour into the crust lined spring form pan and bake in a 375°F (190°C) oven for twenty minutes.
Mix together the sour cream, sugar, and vanilla. Spread over cake and sprinkle with the reserved crumbs. Bake in a 475°F (250°C) oven for 10 minutes. Cool and chill for several hours.

Serves 8-10