Wayne and Rebecca Madsen

Cheesecake
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12 Graham crackers - crushed
1 TBS sugar
1/3 cup melted butter
24 oz cream cheese - at room temperature
1 cup sugar
4 eggs
1 TBS lemon juice
2 tsp vanilla
2 cups sour cream
3 TBS sugar
2 tsp vanilla

CRUST: crush the graham crackers and mix with sugar and melted butter. Press into the bottom of a 9 1/2 inch spring form pan.
FILLING: In a mixing bowl, soften cream cheese by beating slowly. Gradually add sugar, beating until creamy and smooth. Beat in eggs one at a time. Add lemon and vanila. Continue beating until smooth and creamy. Pour into crust.
Bake at 350 degrees for 40-45 minutes or until set.
TOPPING: Stir together sour cream, sugar and vanilla. Gently spoon over cheese cake as soon as it is taken from the oven. Continue baking at 325 degrees for 10-15 minutes until set. Remove and cool. Add glaze, if desired.

Berry Glaze: Thaw 12 oz frozen berries. Mix 2/3 cups sugar with 1 TVS cornstarch. Add to berries. Cook stirring constantly until mixture boils. Cool, then spoon on cake.

Fruit Glaze: Drain fruit adding 2/3 cup liquid. Place in sauce pan. Mix sugar and cornstarch as above. Cook stirring constantly until mixture boils. Cool, then spoon on cake.