I baked this luscious cake for the first time ever. I never tried it before thinking the ingredients are too expensive and so hard to make. But after some thought, I decided to give it a try and was amazed at the results. It was not too expensive and the entire cake was perfect due to the water bath baking I just discovered. The cake was so smooth and didn't even have cracks. I baked it for Val's leaving dinner and it was funny how the people went crazy for it eventhough it has not completely cooled down! 
Preparation Time: 01:30Cooking Time: 01:00
Servings: 8-12
Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons margarine or butter, melted
Filling:
2 500g bottles cream cheese
1 cup sugar
1/2 cup sour cream
2 teaspoons lemon juice
1/4 teaspoon vanilla
2 eggs
Topping:
1 can Hartleys strawberry fruit filling
Procedure:
1. Pre-heat oven to 350 degrees. Stir together graham cracker crumbs and sugar.
2. Mix in butter thoroughly and press into a 9" springform pan.
3. Bake 10 minutes.
4. Cool Reduce oven temperature to 300 degrees Filling: beat cream cheese in large mixing bowl.
5. Gradually add sugar, beating until fluffy.
6. Add lemon and vanilla. Beat in eggs one at a time. Pour into baked shell.
7. Bake 1 hour or until center is firm.
8. Cool to room temperature and then spread with the strawberry topping. Chill 3 hours.
