3 Tbs. Butter or Margarine Room temp
2 ½ Cups Oreos or Graham Crackers crumbs
2 8 oz Packages Cream Cheese at room temp.
1 pint Sour Cream at room temp
1 cup sugar or Splenda
Zest of 1 lemon, or a splash of lemon juice
1 tsp vanilla or more if desired
3 eggs at room temp.
Preheat oven to 350˚.
In a small bowl mix by hand or with a spoon the crumbs and the butter until combined. Press into a spring form pan.
In a stand mixer or with an electric mixer on low to medium speed, beat together cream cheese and sugar until smooth and without lumps. Add sour cream lemon zest and vanilla and beat until smooth, add each egg one at a time last and beat on low until just combined, You want to minimize air, keeping batter moist and dense, not fluffy, so avoid over beating… and make sure to add the eggs last. If you are using Splenda, your cheesecake will be fluffier than usual. Pour into Spring form pan, bake for 45 minutes. For no cracking, include a large roasting pan full of boiling water on the lower rack of your oven, while your cheesecake bakes! Let stand for 10 minutes before unlatching pan.
I serve this with chocolate sauce drizzled on top for decoration, and often with a bowl of chocolate covered pretzels and strawberries. For these just melt chocolate chips in a glass bowl that is set over a small saucepan of boiling water. Swirl pretzels, Graham Crackers or fruit in the chocolate, set on parchment paper and refrigerate until hardened.