Crust: Mix ground pecans, crushed graham cracker crumbs and butter together. Press onto bottom of a 9" or 10" springform pan that has been sprayed generously with Mazzola No-Stick spray. Set aside. Filling: Preheat oven at 350 degrees. Beat cream cheese in a large bowl with an electric mixer until smooth. Add eggs, 1 1/4 cups sugar, lemon juice and 2 tsp. vanilla. Beat thoroughly. Spoon over crust. Set pan on baking sheet. Bake 9" pan for 50-55 minutes or 10" pan for 40-45 minutes at 350 degrees. Remove from oven and let stand at room temperature for 15 minutes (leave oven on). Topping: While cheesecake is baking, combine sour cream, 1/4 cup sugar and 1 tsp. vanilla. Blend well. Cover and refrigerate. Once cake has stood at room temperature for 15 minutes, spread topping over. Return to oven and bake 5 minutes longer. Let cool thoroughly then refrigerate for at least 24 hours or preferably 2 to 3 days. Remove from pan and enjoy! ***This recipe comes from an old Supervisor of mine (Helen). She used this recipe to sell her cheesecakes professionally. It appears rather basic but is a huge hit with any cheesecake officianado! We used to have raffles as fundraisers for this cheesecake.***
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|Serving Size: 1 Serving (3328g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2850 (36%)|
|Amt Per Serving||% DV|
|Total Fat 316.6g||422 %|
|Saturated Fat 101.3g||507 %|
|Monounsaturated Fat 136.1g|
|Polyunsanturated Fat 50.2g|
|Cholesterol 4501mg||1385 %|
|Sodium 2547.5mg||88 %|
|Potassium 2456.3mg||65 %|
|Total Carbohydrate 1125.1g||331 %|
|Dietary Fiber 13.1g||53 %|
|Sugars, other 1112g|
|Protein 157.2g||225 %|
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Calories per serving: 7864
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