CHEESECAKE DELUXE

Ingredients

Crust:
1 3/4 cups graham cracker crumbs
1 cup finely chopped pecans
1/3 cup margarine, softened

Filling:
1 (8-ounce) packages cream cheese, softened
1 1/3 cups sugar
1 (14-ounce) can sweetened condensed milk
1 (16-ounce) container sour cream
2 tablespoons lemon juice
2 teaspoons vanilla extract
8 large eggs

Preparation

Combine all crust ingredients. Press into the bottom and about 1/4 inch up the sides of a 10-inch springform pan; set aside. For the filling: In a large bowl, beat softened cream cheese until smooth. Mix in sugar, condensed milk, sour cream, lemon juice and vanilla, blending well. Add eggs one at a time, mixing well after each addition. Pour filling over crust. Bake at 325 degrees for 1 hour and 15 minutes. Turn oven off and let cheesecake remain in oven for 1 hour. (Do NOT open door at any time.) Remove from oven and let cool completely at room temperature. Refrigerate overnight. To serve, remove sides from pan and serve alone or with fruit topping, if desired. (Cheesecake freezes well.)