°Graham Cracker Crust
°2 ¾ cups graham crackers, crushed in
°¼ cup organic sugar
°¼ cup melted butter
+Lemon Cheese Topping
°24 oz cream cheese
°1¼ cup organic sugar
°3 eggs, without cage
°2 Tbs grated lemon zest
°3 Tbs lemon juice, freshly squeezed
°1 tsp vanilla
°1 cup organic sugar
°2 eggs, without cage
°¼ cup lemon juice, freshly squeezed
°3 Tbs grated lemon zest
°6 Tbs butter, melted
Preheat the oven to 350°.
Graham Cracker Crust
In a large bag, add Graham crackers, a few at a time, and roll with a rolling pin to make fine crumbs. Continue this step until you have 2½ cups.
Add to medium mixing bowl and sugar. Stir until combined.
Add the melted butter, whisking until the cookies are well coated.
Press the graham cracker crumbs into a 9-inch springform pan or 9-inch deep pie plate.
Cook for 13-15 minutes.
Remove from oven and set aside.
Lemon Cheese Topping
Whisk the eggs in a small bowl and set aside.
In a large bowl, beat on medium speed, cream cheese and sugar until smooth and creamy.
Stir in eggs at low speed.
Stir in the lemon juice, grated lemon zest and vanilla. Stir until blended.
Add the lemon cheesecake mixture to the graham cracker crust.
Bake for 45 minutes.
Remove from the oven and place on a cooling rack and let cool for 10-15 minutes.
Refrigerate the cheesecake for about 6 hours or overnight.