5 ½ tbs sour cream
1 tbs unsalted butter for pan
5 tbs unsalted butter for crust
8 each whole graham crackers
1 tbs splenda
2½ lbs Philadelphia cream cheese room temp
1½ cups splenda
2 teaspoon vanilla extract
2 large egg yolks
6 large eggs
2 teaspoon lemon juice
Optional pie topping of your choice
No nutrition information available
For the Crust: Brush the bottom and sides of a 9" spring-form pan with ½ TB melted butter. Roughly break Graham Crackers add to food processor & add 1 TB splenda &process to a fine crumb.
In a med sized bowl add the fine Gram Cracker Crumbs & combine with 5 TB melted butter, and toss with fork until evenly moistened. Pour the mixture into spring-form pan, and using the bottom of measuring cup, press evenly into the bottom of the pan. Bake at 325 F until fragrant and beginning to brown around the edges for about 13 min.
FOR THE FILLING, increase oven temp to 500 F. In a standing mixer, beat the cream cheese at medium low to break up and slightly soften, about 1 minute. Scrape the beaters & side of bowl with a rubber spatula. Add half of the splenda and beat at medium low until combined, about 1 min. Scrape the beaters & side of bowl. Then add the remaining splenda until combined, about 1 min. Scrape as above. Add the sour cream, lemon juice, and vanilla, beat at low speed until combined, about 1 min. Scrape the bowl. Add the egg yolks and beat at medium low speed until thoroughly combined. Add the remaining eggs, two at a time, beating until thoroughly combined about 1 min. Scrape the bowl. Repeat adding two eggs, as above, scraping bowl after each addition. At this point wrap heavy tin foil around the diameter of the spring-form pan. See if this stops the browning of exterior diameter of the cake when unmolding. Brush the interior sides of the pan with ½ tb melted butter. Place the spring-form pan on a cookie sheet, and put into the preheated oven. Bake for 10 minutes, without opening the door reduce the temperature to 200 F and bake for 22 to 30 minutes or when an instant read thermometer registers 150 degrees. Transfer the cake to a wire rack to cool for 2½ to 3 hrs. Then run a paring knife between the cake and pan. Cover tightly with plastic wrap and refrigerate until cold, at least 3 hours or up to 4 days. To unmold, remove the sides of the pan, and slide a thin spatula between the bottom of the crust and pan gently moving to a cake plate. Prior to serving let the cake stand at room temp for 30 min, slice wedges with a sharp knife that is continually dipped in hot water.
Note: you can substitute sugar for the splenda.