Jean Mowbray New Jersey Cheesecake

New Jersey Cheesecake

4 – 8 oz. packages cream cheese
2 – cups sugar
4 tsp. corn starch or flour
5 eggs
1 pint sour cream
1 tsp. lemon juice
1 tsp. vanilla
1/3 tsp. salt

Combine ingredients
Blend with mixer until really smooth

Pour into greased and floured springform pan

Bake at 350º for 1 hour
after 1 hour
Turn off oven and leave alone for 1 hour

1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
5 Tablespoons (70g) unsalted butter, melted
1/4 cup (50g) granulated sugar

Make the crust: Using a food processor, pulse the graham crackers into crumbs. Pour into a medium bowl and stir in sugar and melted butter until combined. (You can also pulse it all together in the food processor.) Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 8 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 4. Allow crust to slightly cool as you prepare the filling.