Matty delights the fellas with a homemade, fan requested, out of this world cheesecake. Check it out, and try it yourself and follow along with Matty, and yours won't crack either!

CRUST INGREDIENTS
- 1 cup graham cracker crumbs
- 2 Tbsp sugar
- ¼ cup unsalted butter melted also need a bit more to butter sides of pie pan .

CHEESECAKE INGREDIENTS:
- 4 pkg ( 2 lbs total ) of cream cheese, at room temperature
- 11/4 cup + 2 Tbsp sugar
- 3 Tbsp cornstarch
- 2 tsp vanilla extract
- 3 large whole eggs
- 1 large egg yolk
- 3/4 cup of sour cream (not low-fat),
- 2 tsp lemon juice


CRUST DIRECTIONS:
1. Preheat the oven to 350ºF
2. Mix the graham cracker crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan.
3. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.

CHEESECAKE RIRECTIONS:
1. For the cheesecake, increase the oven temperature to 400°F
2. Beat the cream cheese until light and fluffy also combined the goat cheese with the cream cheese Add the 1 ¼ cups of sugar a little at a time, scraping the sides and bottom of the bowl often.
3. Beat in the cornstarch, vanilla and lemon zest.
4. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.
5. Still on low speed, beat in ¾ cup of sour cream.
Scrape this over the cooled crust.
6. Bake the cheesecake for 10 minutes at 400° F


Scrape this over the cooled crust.
6. Bake the cheesecake for 10 minutes at 400° F then reduce the oven temperature to
225°F continue to bake for 25 more minutes.
7. Completely turn the oven off while slightly cracking the oven door open ( may have to use something to keep door open ) for an hour. The remove from oven
8. Allow the cheesecake to cool completely to room temperature, then chill the cheesecake for at least 6 hours I prefer 24 hours in the fridge before slicing and serving.