Crust:
3/4 cup graham cracker crumbs
1/8 cup sugar
1/4 cup butter, melted
Filling:
2 packages cream cheese (softened)
3/4 cup sugar
2 eggs
1 tbsp lemon juice
2 tsp grated lemon peel
1 tsp vanilla extract
Topping:
1 cup sour cream
1/4 cup sugar
1 tsp grated lemon peel
1/2 tsp vanilla extract

Set your oven to 350F. In a bowl combine the crust ingredients and press into a 8" springform pan. In another bowl, beat cream cheese and sugar until smooth. Add the eggs and beat on low until just combined. Add the lemon juice, peel and vanilla and mix just a little. Pour into the crust and bake for 55 min or until the centre looks almost set. Remove from oven and let it sit for 5 minutes.

Mix topping ingredients together and spread over the top of the cheesecake. Return to the oven for another 5 minutes, remove from oven and let it cool. Best if you can refrigerate it overnight and then let it warm up to room temperature again before serving.

I topped off the cheesecake with some blueberries and icing sugar to give it a wintery look but it's amazing as is or with any other berry toppings too!

Crust:
1 cup vanilla wafer crumbs (we crushed up Nila wafers)
1/2 cup ground pecans
1/2 cup butter, melted
Stir all these together and press the crust into a 8-10" springform pan

Cheesecake:
2 pkgs cream cheese
1/2 cup packed brown sugar
3 large eggs
1/4 cup whipping cream
1/4 cup flour
1/2 tsp pumpkin spice (or cinnamon)
1 tsp vanilla
1 cup canned pumpkin

Preheat the oven to 350 degrees. Mix cream cheese until smooth in a food processor until smooth. Add brown sugar and mix well. Add eggs one at a time, blending well between each one. Add flour, salt, pumpkin spice, vanilla and pumpkin. Blend until smooth.
Pour over the crust. Bake for 1 hr and let it cool completely.

Make the Prairie Woman's Caramel Sauce (below) and a recipe for the Cinnamon-Spiked Whipping Cream.