JJ's New York Style Cheese Cake

JJ actually makes two different cheese cakes.  This is by far the easiest to make, but her Lemon Cheese cake is the most smooth.  This one is typical of the New York Style.  It is a lot thicker and a little more cake like that the Lemon Cheese Cake.  Serve this one with a strawberry or cherry sauce, or just dribble a little Hershey's chocolate syrup over the top.  Yum!

20 sq. graham crackers, crushed
1/2 cup sugar
1/2 cup butter
5 ea 8 oz. pkg cream cheese
1/2 cup _ 3 tbsp sugar
8 oz sour cream
1 tbsp pure vanilla extract
1 tbsp lemon juice
5 eggs

Let cream cheese and eggs come to room temperature.  Preheat oven to 350F.  Coat a 10" springform pan with cooking spray.  Mix graham cracer crumbs, 1.2 cup sugar and melted butter together.  Press into bottom of springform pan.  I use the bottom of one of my measuring cups that has a flat bottom.  Combine cream cheese and sugar beating it till it is well blended.  Add eggs individually so as not to break your cream sheese/sugar mixture.  Each addition will incorporate more air into the mixture.  Add sour cream, vanilla, and lemon juice.  Blend into mixture.  Pour into springform pan.  (Leave enough room for cake to rise, about 1").  Wrap cake pan in one large continuous sheet of aluminum foil.  Bake for approximately 90 minutes in a water bath (Roasting pan with enough water to reach about 1/3 to 1/2 way up the springform pan).  Watch to insure cake does not crack or burn.  It should only slightly wiggle in the center when done.  Cool in the oven for 30 minutes.  Then cool on a cooling rack.  When completely cooled, refrigerate over night.