2 1/4 cup graham cracker crumbs
1/2 cup butter or margarine, melted
16 oz. (2 packages) cream cheese, softened
1 Tbsp. lemon juice
1/8 cup SugarLeaf™
1/4 cup milk
1/4 tsp. salt
1 tsp. vanilla
1 tsp. SugarLeaf™
1 cup sour cream
1/2 tsp. vanilla
Preheat oven to 162°C. Grease the sides and bottom of an 8” or 9” spring form pan. Combine the melted butter and graham crackers. Press into the bottom of the pan. Set aside.
With an electric mixer, beat cream cheese until fluffy. Gradually add in lemon juice, SugarLeaf™, milk, salt and vanilla. Add eggs, one at a time, mixing well after each addition. Pour this mixture on top of the crust. Bake for 45 to 60 minutes or until the middle of the cheesecake does not jiggle to the touch.
Combine the topping ingredients in a small bowl. Spread over top of cheesecake then bake for 10 minutes longer. Chill for 5 hours or more before serving.