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INGREDIENTS

Nilla wafers: 1 ¼ cups
Flour: 2-3 Tbsp
Sugar: ¾ cup
Milk: 2 Tbsp
Sugar: 1 Tbsp
Sour Cream: 1 cup
Butter: 3 Tbsp
Eggs: 4 – 5
Cream Cheese: 4 – 8 oz packages
Lemon Pie Filling – Instant: 2 -3
Poppy Seeds: 2, 3 or 4 Tbsp
Lemon juice: 1 fresh lemon

PIE CRUST
1. Pre-heat oven to 325 F

2. Mix:
1¼ cups Nilla Wafers crushed
1 Tbsp Sugar
3 Tbsp Butter

3. Press in bottom of 9″ Spring form pan and bake for 10 minutes at 325 degrees.

4. After baking the  shell, put a pan of water in the oven on the shelf under where the cheesecake will be or on the bottom of the oven.

FILLING
1. Beat on medium speed until just mixed. Don’t over beat:
4 – 8 Ounce packages of Cream Cheese, softened
3/4 cup – sugar
2 or 3 Tbsp – flour
2 Tbsp – milk

2. Add and mix gently:
1 cup – sour cream
Add 4 or 5 eggs (depending on size) 1 at a time on low speed.
Stir in 2 or 3 packages instant lemon pie filling

Add stirring gently:
2 , 3 or 4 Tbsp poppy seeds (I really don’t know how much)
Juice from one fresh lemon

FINAL
Bake for 65 minutes to 75 minutes or until center is almost set.
Do not check doneness with a knife. The very center should be soft when done.
Cool completely.
Refrigerate 4 hours or overnight.