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Cookie Crumb Crust:

1 (8 oz.) pkg. Pepperidge Farm
hazelnut cookies or other
shortbread style cookies,
3 Tbsp. sugar
4 Tbsp. melted butter

3 (8 oz.) pkg. cream cheese
(room temperature in 1-inch
1 1/4 c. sugar
3/4 c. whipping cream
1/4 c. sour cream
2 Tbsp. vanilla extract
3 Tbsp. fresh lemon juice
4 eggs

Crust: May be made up to two days in advance. Mix
crumbs and sugar well. Add warm butter; mix until thoroughly
combined. Press onto bottom and sides of a buttered spring- 
form pan or 9 x 13-inch Pyrex dish. Refrigerate 5 minutes and
bake at 350 degrees in upper middle of oven for 5 minutes. Let cool
completely before filling.
Cheesecake: In a large bowl, cream the cream cheese
thoroughly; add sugar and mix until dissolved. While mixing,
pour in cream gradually; mix well. Add sour cream, vanilla and
lemon juice and mix until blended. Add eggs and beat until
blended. Pour batter into prepared crust. Bake in lower half
of a 325 degrees oven for 1 1/2 hours until center of cake is just
set. Cool on a rack to room temperature. Cover and refriger-
ate overnight. Top of cake may crack. Serve chilled.

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