Crust:
1 sleeve graham crackers, crushed
1/2 C butter melted
2 T sugar
1 t cinnamon (optional)
Filling:
1 pound cream cheese, room temperature
1 can (14oz.) sweetened condensed milk
1/4 C fresh lemon juice
2 t vanilla
Topping:
1 C sour cream
2 T powdered sugar
1 t vanilla
Combine the graham cracker crumbs, butter, sugar, and cinnamon in a small bowl until the graham cracker crumbs are moistened by the butter. Press the mixture into an 8×8 or 9×9 pan.
Beat the cream cheese until fluffy, add the sweetened condensed milk, lemon juice, and vanilla and beat until smooth. Spoon mixture over the crust, cover and chill at least an hour (or longer if you have the time). After an hour remove the cheesecake from the fridge. In a small bowl combine the sour cream, powdered sugar, and vanilla. Spoon the sour cream over the chilled cheesecake, cover and chill until ready to serve.
Serves 12
