| 1 | Crush wafers in food processor or blender until finely ground. |
| 2 | Melt butter and mix with wafers for crust. |
| 3 | Press into a 10 inch springform pan with your fingers, take care to make the crust as thin as possible with special attention to the corners where the crust tends to be a bit thick. |
| 4 | Filling: ingredients: 3 large pkg. |
| 5 | Cream cheese ?cup sugar juice of one large lemon 3 grade a large eggs directions: blend thoroughly the cream cheese, sugar and lemon juice. |
| 6 | Mix until smooth . |
| 7 | Add eggs and blend well. |
| 8 | Pour mixture into crust and bake for 30 to 45 minutes at 350 degrees. |
| 9 | When done the cake will be set (not solid), slightly golden, and perhaps split on top. |
| 10 | It is better slightly over and not under done. |
| 11 | Remove from the oven and cool on a rack. |
| 12 | It will firm up more on cooling. |
| 13 | This is an important step...cool for about 45 minutes. |
| 14 | Topping: ingredients: 3 cups sour cream ?cup sugar 2 tsp vanilla directions: mix sour cream, ?cup sugar and vanilla. |
| 15 | Pour on top of cooled cake. |
| 16 | Return to 350 degree oven for 30 minutes. |
| 17 | Cool to room temperature. |
| 18 | Refrigerate and cool thoroughly (overnight is fine) but at least 5-6 hours). |
| 19 | Freezes well. |
| 20 | You may serve now if you do not care for a glaze or for a killer bodiller glaze.... |
| 21 | Glaze: ingredients: 1 can (1 lb) sour pitted cherries (packed in water) ?cup sugar 1 tbs cornstarch 1 tbs lemon juice 2 drops red food coloring directions: drain cherries, reserving ?cup liquid. |
| 22 | Put aside cherries. |
| 23 | In a saucepan, combine sugar, cornstarch. |
| 24 | Add cherry liquid, stir until smooth. |
| 25 | Bring to a boil over medium heat and boil 1 minute..until thick and clear. |
| 26 | Remove from heat, let cool slightly. |
| 27 | Add lemon juice, cherries, food coloring. |
| 28 | Cool until still warm but pourable. |
| 29 | Pour on top on chilled cheese cake. |
| 30 | Refrigerate for an hour or so.....while the cake may be prepared a day before, do not glaze until the day that you plan to serve. |
| 31 | I have also used commercially prepared pie fillings as a glaze with good results. |
