Old Fashioned Cheesecake

I think one thing is for certain here on my blog, I am not one to post a lot of sweet recipes.  I don't know, I'm just more of a main dishes and hearty meals cook, but once in a while my sweet tooth makes an appearance.

When that happens, I have to abide and then it feels like I am in the kitchen cranking out dessert after dessert.

This one came about because my brother LOVES Cheesecake, and they were coming over for dinner last night and I was missing him because I hadn't seen him or spoken to him the whole week.  I knew he would love this one, and then of course the rest of the family really enjoyed it too.

It's a very simple, old fashioned cheesecake, but then those are usually the best.

Cook's Note:  I doubled the crust ingredients, it just wasn't enough to my liking, so just double the vanilla wafers and butter.

Old Fashioned Cheesecake

Adapted from: Taste of Home

3/4 cup crushed vanilla wafers
1/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 eggs, lightly beaten
2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel

TOPPING:
2 cups (16 ounces) sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

In a small bowl, combine almonds and wafer crumbs; stir in butter.
Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in vanilla and lemon peel just until blended. Pour into crust.

Place pan on a baking sheet. Bake at 350° for 40-45 minutes or until center is almost set. Combine the sour cream, sugar and vanilla; carefully spread over filling. Bake 10 minutes longer or until edges appear dry. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and chill overnight.
Remove sides of pan. Top with fresh fruit. Refrigerate leftovers.
Yield: 12 servings.