70 vanilla wafers, finely ground (2-1/3 cups)
1-1/4 sticks butter (unsalted, melted)

28 ounces River Valley cream cheese
3/4 cup sugar
3 large eggs
1 teaspoon vanilla
1 teaspoon lemon juice
1/4 teaspoon salt

1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon lemon juice
1/8 teaspoon salt



Put oven rack in middle position and preheat oven to 350°F. Butter bottom and sides of springform pan.

1. Stir together vanilla wafer crumbs and butter. Reserve ¼ cup crumb mixture for sprinkling over cheesecake later. Pat remainder of crumb mixture onto bottom and 1½" up side of springform pan.

2. Bake until golden, about 10 minutes. Cool completely on a rack before filling.


1. Beat cream cheese and sugar in a large bowl with electric mixer at medium high speed until fluffy, 3-5 minutes.

2. Add eggs one at a time, beating well after each addition. Add vanilla, lemon juice and salt, and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes. Cool slightly in springform pan on rack, about 20 minutes. Leave oven on.

Topping and assembly:

1. Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl. Spoon over cheesecake, spreading gently and evenly over top, leaving ¼" border around edge.

2. Bake cheesecake until topping is set, about 10 minutes. Run a tin knife around edge to prevent cracking. Sprinkle reserved crumbs and cool completely before serving.

River Valley Cheese
Julie Steil