Cheesecake

3 large pkgs. (8 oz.) cream cheese, room temperature

1 T vanilla

1/2 t salt

4 large eggs

1 C sugar

Crumb lining:

1-1/2 C crumbs (cookie, etc.)

3 T sugar

1/3 C melted butter

Blend softened cream cheese with vanilla and salt. Beat eggs until thick. Beat in sugar gradually; continue beating while adding cream cheese mixture in small portions. Pour into crumb-lined pan. Bake at 350 degrees until cake jiggles slightly in center when gently shaken (about 25 to 30 min.). Cool. Remove sides from pan and spread cake with lemon topping or sour cream topping.

Lemon Topping:

2/3 C sugar

3 T cornstarch

1/4 t salt

3/4 C boiling water

1 egg, beaten

1 T butter

3 T lemon juice

1/2 t grated lemon peel

1/2 t vanilla

Mix together sugar, cornstarch and salt. Slowly add to boiling water and cook stirring frequently until thick. Add some of the hot mixture to beaten egg, then stir back into pan with butter. Cook 2 minutes longer. Remove from heat and blend in lemon juice, grated lemon peel and vanilla. Cool well before putting on cooled cheesecake.