Tangy Sour Cream Cheesecake | Scotsburn Milk

Ingredients

• 1 1/2 cup (425 mL) graham cracker crumb
• 1/4 cup (60 mL) unsalted Scotsburn butter, melted
• 750 grams (3 blocks) cream cheese 1 teaspoon (5 mL) vanilla extractzest of one lemon
• 1/2 cup (175 mL) Scotsburn
• 1 cup (250 mL) granulated sugar
• 1 teaspoon (5 mL) salt
• 3 large eggs
• 1 1/2 cup (425 mL) Scotsburn
• 1/4 cup (60 mL) granulated sugar
• 1 tablespoon (15 mL) lemon juice