*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
In large mixing bowl beat cream cheese and 1/2 cup sugar on medium speed of electric mixer until fluffy. Beat in lemon juice, 1/4 teaspoon vanilla and salt. Add eggs, one at a time, mixing until just combined after each addition.
Place crust on baking sheet. Pour in cream cheese mixture. Bake at 325 degrees F about 25 minutes or until knife inserted into filling 1 inch from edge comes out clean.
In small bowl combine sour cream, 2 tablespoons sugar and 1/4 teaspoon vanilla. Carefully spread over cheesecake. Bake at 325 degrees F for 10 minutes. Cool on wire rack for 1 hour. Refrigerate at least 2 hours.