Ovenbird asked that I post this recipe in the Splenda thread, so here you go.
Ruth Streit from niece, Carol Lutjens
1 Â¼ c. graham cracker crumbs (I use 2 cups, either thicker bottom/go up sides)
Â¼ c. sugar or Splenda
Â¼ c. softened butter (1/2 stick) - unsalted
4 large eggs, room temp.
1 Â½ pints sour cream (3 cups)
3 8 oz. bricks cream cheese, room temp.
1 tsp. vanilla
1 Â½ c. sugar or Splenda
1 tsp. grated lemon peel, pith removed.
Preheat oven to 350F. Wrap bottom of spring form in foil.
Blend graham crumbs with butter until mixed and resembles coarse corn meal. Press into the bottom of a spring form pan.
Cream together the cream cheese, sour cream and sugar. Mix in one egg at a time. Add vanilla, and beat until smooth. Pour into spring form pan. Bake at 350 for 40 miniutes.
IMPORTANT! After 40 minutes, turn off oven and leave cake in for 1 hour with a potholder cracking the door open for a slow cooling. DO NOT OPEN OVEN DOOR WHILE CAKE IS IN IT COOLING!!!
Top with any pie filling if you like, but do not use all the syrup.
For best results, make this one day ahead and refrigerate. Too lower the fat, use light cream cheese and light sour cream. Do not use no fat though.