Ingredients

Crust
16 graham crackers, rolled fine
1/4 cup butter melted
1 tsp cinnamon
1 Tbs sugar
1 9" round cake pan buttered

Filling
2 8oz(1lb) cream cheese softened
3 Eggs
3/4 cup sugar
1 tsp lemon juice
1/2 Tbs vanilla extract

Topping
1/2 pint sour cream
2 Tbs sugar
1/2 tsp vanilla

Instructions

MY NOTES

This is not the direction for the recipe! I am going to follow what I can remember and follow the baking directions and see what happens Keebler directions

Directions
1. In small bowl toss together graham crumbs, margarine or butter and 2 tablespoons sugar. Reserve 2 tablespoons of crumb mixture for garnish. Press remaining crumb mixture onto bottom and 2 1/4-inches up sides of 9-inch springform pan. Chill in freezer while preparing filling.
2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 1 1/3 cups sugar, cornstarch and vanilla. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Stir in sour cream.
3. Pour into crust. Bake at 325°F about 1 1/4 hours or until center is almost set. Cool on wire rack for 15 minutes. Loosen sides of pan. Continue cooling on wire rack for 45 minutes more.
4. Sprinkle top with reserved crumbs. Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator.
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COFFEE CAKES