Joyce's Cheesecake

For the calzones, I used Kelsey's recipe although I didn't make the pizza dough from scratch (my attempt failed so I just bought dough from Market District). Here is my cheesecake recipe though. It is best if you leave it in the fridge for a day or two (or three) but I just served it the same day I made it.

Joyce's Cheesecake

Crust:
1-1/2 packages graham crackers. Place in gallon ziplock bag and crush with rolling pin.

In medium bowl:
1 cube butter, melted. Add crushed graham crackers and stir until well mixed. Pour into 9x13 baking pan, spread evenly and pat down firm.

Filling: In a blender mix...
3 (8oz) cream cheese (the real Philadephia stuff)
1 c. sugar
2 tsp vanilla
3 eggs
2 Tbsp. lemon juice (I usually don't have this on hand and it still turns out okay)

Blend until creamy. Carefully pour over crust (do not clean out blender). Bake 350 degrees for 15 minutes and let cool 5 minutes.

Topping:
In the same blender (remember don't rinse it out), mix...
2 cups sour cream
1 tsp. vanilla
6 Tbsp. sugar

Blend until creamy. Carefully pour over the baked filing and smooth even. Bake 10 minutes longer. Refrigerate several hours.