This one is for Sister McCurdy

Double Musky Cheesecake

I know Double Musky? I don't like anything with the word "musky" in it. Except this cheesecake. This is the closest imitation to Cheesecake Factory's Original Cheesecake I have found. And did I mention it is really easy? The most important thing to remember is to NOT OPEN THE OVEN DOOR WHEN THE TIME IS UP UNTIL THE NEXT MORNING! NOT AT ALL! NOT EVEN A LITTLE PEAK! OK, so here is the recipe, given to me from Linda at Mike's work, who got it from the Double Musky Restaurant Cookbook when she lived in Alaska. Hence the name...

Graham Cracker Crust
1 1/2 packages Nabisco Honey Graham crackers
4 TBSP butter or margarine, softened
1/4 c. sugar

Grind crumbled crackers and butter in food processor. Press into bottom and up sides of 9 x 4" springform pan.

Cheesecake

3 8 oz pckgs cream cheese, brought to room temp
1 1/2 c sugar
4 eggs
2 c sour cream
3 TBSP lemon juice
1 TBSP vanilla

Preheat oven to 325. Place cream cheese in mixer bowl, gradually adding sugar until well creamed. Scrape sides often. Add eggs, one at a time and beat well after each. Add lemon juice, vanilla, and sour cream and beat two min more. Pour into graham cracker crust. Hold snap on side of pan firmly and bang bottom of pan very carefully on counter top to release air in the mixture. Bake in preheated 325 oven for one hour. Without opening oven door, turn oven off and allow cake to cool inside oven overnight. The next morning, remove form oven and refrigerate until ready to serve.