Lisa's Cheesecake

SUMMER CHEESECAKE

This creamy cheesecake is most festive with sweetened fresh berries or
sliced fresh peaches.

1 1/2 cups finely crushed arrowroot biscuit crumbs
6 tablespoons butter or margarine, melted
1 pound cream cheese, softened and room temp.
1 cup sugar
2 teaspoons vanilla
2 tablespoons lemon juice
4 eggs, room temp
2 cups sour cream

In a bowl, blend crumbs and butter. Press mixture evenly over bottom and
about 1 inch up sides of a 9-inch spring-form pan.

Place cheese in a bowl. Beat 3/4 cup of the sugar, 1 teaspoon of the
vanilla, and lemon juice. Add eggs one at a time, blending well with
each addition. Pour cheese mixture into crumb-lined pan. Bake at 325
degrees for 40 minutes.

Meanwhile, combine sour cream, remaining 1/4 cup of sugar, and remaining
1 teaspoon vanilla; mix well. When cake has baked for 40 minutes, remove
from oven and spread sour cream mixture evenly over top. Return to oven
for 10 minutes more.

Let cool, then chill before serving. Makes 10 to 12 servings.

Lisa's nutty crust:
1 1/2 cups finely chopped pecans
3 tablespoons brown sugar
6 tablespoons butter or margarine, melted

Press into pan according to the directions above.