The Best Cheesecake (well I think so anyway)

It's got sour cream, cream cheese, and heavy cream, so it's very rich and very creamy. Everyone who has tried it (friends, family) 
says it's the best cheesecake they ever had!

Cake:

6 large eggs
1 1/2 C sugar
2 lbs. (four 8 ounce packages) cream cheese, preferably Kraft's Philadelphia brand
1/2 pint sour cream
1/2 pint heavy cream
juice of one lemon
1 Tablespoon vanilla extract
2 heaping Tablespoons flour
Can of Cherry Pie Filling(optional)

Crust:

1 1/2 C crushed vanilla wafers (you can also use crushed graham crackers, o6 Tablespoons melted butter
1/2 C sugar

Preheat oven to to 425°.

Add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla, and flour to mixer. Beat (on low to to low-medium speed) thoroughly, until completely smooth.

Do not mix at high speed and don't over mix. If you do, the cake will overflow the pan. The bad news: the texture will be off (too light and fluffy). The good news: you can use the extra to make cheesecake cupcakes.

While cake mixture is beating, make the crust.

Mix crust ingredients together in small mixing bowl. Pour into 9" spring form pan, pressing into place with your fingers or the back of a spoon. Chill in refrigerator for 15 minutes.

When crust is cool, and cake is thoroughly mixed, pour batter into the pan over the back of a big spoon, so the batter does not disturb the crust. Let it rest for 5 or 10 minutes.

Bake in 425° oven for 15 minutes. Then turn oven down to 275° and bake for 1 hour. Turn off oven. Do not open the oven door for 2 hours! After the 2 hours are up, remove cake and refrigerate. Serve with cherry pie filling on top(optional) 

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