Simone's Cheesecake

This is the only Cheesecake Recipe you need... The recipe will make two-10-inch cheesecakes. The cheesecake slices best with a knife run through hot water after each cut. The cheesecake slices best once cooled and at room temperature; not chilled. To serve: slather the slices with heated strawberry jam and set out at room temperature for about 1/2 hour.
Freezer Queen stamp of approval.  Lay out the slices on a baking sheet lined with saran wrap. Freeze the slices first uncovered, then wrap the individual frozen slices in saran wrap. Unthaw in the refrigerator.

Ingredients for Crust:

• 2 1/2 cups graham cracker crumbs (2 packages in 14.4 oz box) 
• 1/2 cup sugar
• 2/3 cup unsalted butter, melted

Direction for Crust:

Use a food processor to grind the graham crackers into crumbs. Combine with sugar and melted butter. Divide into 2 equal portions and pat into bottom and sides of the glass pie pans.

Ingredients for Filling:

• 24 ounces cream cheese, at room temperature
• 4 large eggs, beaten
• 1 1/2 cup sugar (12 ounces)
• 4 teaspoon vanilla
• 2-4 teaspoons fresh lime or lemon juice (to taste)

Directions for Filling:

Preheat oven to 350-degrees.

With a standing mixer whip the cream cheese. Add the eggs, sugar, vanilla and lime or lemon juice. Beat until fluffy. Fill the two graham cracker crusts evenly.

Bake for 30-35 minutes until center is set. Allow to cool for 5 minutes. Add the Topping ingredients evenly on top of the two baked cheesecakes. Bake an additional 10-15 minutes.

Ingredients for Topping:

• 2 cups sour cream
• 7 teaspoons sugar
• 1 teaspoon vanilla

Directions for Topping:

Combine all ingredients in a small bowl.

Allow the cheesecakes to cool to room temperature and once cooled, store in refrigerator or freeze.