Preheat oven to 300°. Mix Cracker crumbs, sugar and margarine, place in bottom of a 9? springform pan. Beat cream cheese and flour until creamy. Beat in condensed milk, and eggs, one at a ime. Stir in lemon juice. Pour onto cracker crust and bake 50 to 60 minutes. While the cheesecake is baking, mix sour cream and vanilla. After checking cheesecake for doneness ( top wll be firm to touch) Spread on sour cream mixture. Bake 5- 10 minutes more. Remove and cool in pan. Chill thoroughly. Top as desired.
Creamy cheesecake with a sweetfilling ad tangy topping This cheesecake is better made the day before. The longer it sits, the better flavor it has.
Rebecca Larrison, Hartford, Ohio