Ingredients
3/4 cup graham cracker crumbs2 tablespoons sugar3 teaspoons ground cinnamon2 tablespoons butter, meltedFILLING:5 packages (8 ounces each) cream cheese, softened1-2/3 cups sugar1/8 teaspoon salt1/4 cup lemon juice1-1/2 teaspoons vanilla extract5 large eggs, room temperature, lightly beatenThin lemon slices, optional
Preparation
Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan; refrigerate while preparing filling.
In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. If desired, top cheesecake with lemon slices.
