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BOSTON CHEESECAKE CRUST/SHELL - 1 ¼ cup honey graham cracker crumbs - ¾ cube butter - 2 tablespoons sugar 1. Mix ingredients well and line 10 inch pie plate with crust FILLING - 2 whole eggs - ¾ cup sugar - 9 ounces philly cream cheese - 2 tablespoons lemon juice - 2 teaspoons vanilla 1. Blend well until smooth 2. Pour into shell 3. Bake ½ hour at 350 degrees on middle rack 4. Take out and cool for twenty minutes TOPPING - 1 pint sour cream - 2 white eggs - 6 tablespoons sugar - 2 teaspoons vanilla 1. Beat until smooth 2. Add to top of cheesecake 3. Bake 15 – 20 minutes at 350 degrees until the cream rises IF THE SOUR CREAM TOPPING IS NOT STIFF ENOUGH LEAVE ANOTHER 5-10 MINUTES IN THE OVEN MONITORING WITH A TOOTHPICK