MELT 1 1/2 STICKS OF SWEET BUTTER.
USING A FORK BLEND 2 CUPS OF GRAHAM CRACKER CRUMBS IN A BOWL WITH 1/4 CUP SUGAR. BLEND MELTED BUTTER. ADD MORE CRUMBS AS NEEDED TO MAKE A PASTE-LIKE DOUGH.
LINE CAKE PAN WITH DOUGH BY FIRMLY PRESSING IT INTO THE SIDES AND BOTTOM WITH YOUR FINGERS. REFRIGERATE OVERNIGHT OR FOR AT LEAST 2 HOURS.
PREHEAT OVEN TO 350ยบ. PLACE RACK IN THE CENTER OF THE OVEN.
SEPARATE 5 EGGS. PLACE YOLKS IN THE BOWL OF A STANDING MIXER.
ZEST LEMONS WITH A GRATER OR MICROPLANE.
BLEND RICOTTA, SOUR CREAM, SUGAR, LEMON ZEST, AND 1 TBSP LEMON JUICE. ADD TO MIXING BOWL WITH EGG YOLKS.
BEAT EGG WHITES TO FIRM PEAKS BUT NOT DRY WITH 1 TSP OF VANILLA EXTRACT.
USING A LARGE RUBBER SPATULA, FOLD WHITES INTO RICOTTA BASE.
POUR INTO CRUST AND BAKE 1 HOUR.
TURN OVEN OFF. USING A POT HOLDER, LEAVE OVEN DOOR SLIGHTLY AJAR FOR 1 HOUR.
REMOVE FROM THE OVEN AND ALLOW TO COOL FOR 1 HOUR.
REFRIGERATE AT LEAST 2 HOURS BEFORE SERVING.
UNCLAMP SPRING FORM AND REMOVE THE SIDES.
TAKE CHEESECAKE FROM THE FRIDGE 30 MINUTES BEFORE SERVING.
SERVES 10
