I found this on allrecipes.com and it is the best ever cheesecake...ever. I must share, please note this is not a recipe I developed only a recipe I feel in love with.
2 1/2 cups graham cracker cumbs
1/4 cup white sugar
1/2 cup butter, softened
32 ounces cream cheese, softened
1 1/2 cup white sugar
1 pint heavy cream
2 Tbl all-purpose flour
2 tsp lemon juice
2 tsp vanilla extract
1. Preheat oven to 350 degrees F. In a medium bowl, mix graham cracker crumbs, 1/4 sugar, and butter until well blended. Press mixture into a 9 inch springfoam pan.
2. In a large bowl, beat cream cheese with sugar until smooth. In a separate bowl, combine cream, flour, eggs, lemon juice, and vanilla. Beat together, and then pour into cream cheese mixture. Mix well. Pour filling into prepared graham cracker crust.
3. Bake in the preheated oven for 65 minutes. Turn off oven, and cool cake in oven for 30 minutes. Prop door open and cool in oven for an additional 30 minutes. Remove from oven and cool completely. Refrigerate for as long as possible before serving.
****Note: Filling made enough for 2 graham cracker store bought pie crusts****