Line a springform pan with the crumb mixture; reserve 1/4 cup for topping. Preheat oven to 375F. Beat eggs, 1 cup of the sugar, and lemon juice until light. Add the cream cheese and beat thoroughly. Pour filling into crust and bake for 20 minutes. Remove cake from oven; increase oven heat to 475F. Top cake with sour cream mixed with vanilla and the remaining 1/4 cup sugar. Sprinkle with the remaining crumbs and bake 10 minutes longer. Cool, and chill in refrigerator overnight before serving.
Wine Pairing(s)
Royal Oporto Colheita Porto
Anforas Santa Fe De Arraiolos
'Quinta da Bacalhôa' Cabernet Sauvignon
Churchill Estates Douro
Malhadinha Nova Monte da Peceguina
Cortes de Cima Chamine
Royal Oporto Colheita Porto
Segada Vinho Tinto
Entre II Santos 'Bairrada Doc Tinto'
Quinta de S. Francisco Obidos
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