Cheesecake
Makes one cake
Chris Shenton, derived from various sources over the years

I was trying to re-create Vermont Velvet cheesecake, a dense, heavy,
not-at-all cakey cheesecake.  This still isn't as dense, but it's
good.  The quantities here will happily occupy a Kitchen-aid mixer
work bowl, but doubling it will not.


Crust

3/8	Cup	Graham Cracker, Famous Chocolate Wafer or other cookies
1	Tbs	Butter
1/4	tsp	Cinnamon (optional)

Butter springform pan, sprinkle with crumb mixture. 


Filling

1 1/2	pound	Cream Cheese, softened
2	Cup	Sour Cream (about 1 1/4 pound)
1	Cup	Sugar
3	whole	Eggs
2	tsp	Vanilla
2	tsp	Lemon Juice (about half a lemon)

Beat Cream Cheese until smooth.
Add Eggs, Sour Cream, beat.
Add the rest, beat.


Add filling to crumbed pan.
Bake at 375F for 40 minutes.