( I love almost anything cheescake...I think I took Traditional Cheesecake up a notch…)
4 -8 oz. pkgs. of cream cheese
1 c. sugar
4 large or 5 medium eggs
2 t. lemon peel (optional)
2 T. lemon juice
2 tsp. vanilla
½ tsp. almond extract
1 c. milk or (even better…1 c. vanilla yogurt)
¾ c. flour
Beat until very fluffy, nearly doubled.
Spread in dripper pan or even 3 – 9” pie pans. Sprinkle cookie or graham crumbs on top. You can make a graham cracker or cookie crust and spread it as the first layer if desired. Bake at 325* for 1 hour, then turn off oven and allow to cool for 1 more hour. Serve with choice of toppings.