1 regular Sara Lee Frozen pound cake

4-8 oz softened cream cheese

3 eggs

2 cups sugar

16 oz sour cream

2 tsp vanilla

2 tsp lemon flavoring (I usually just use 4 tsp of vanilla)

Crumble the pound cake in a plastic bag. Form the crumbs on the bottom and sides of a springform pan.

Cream the eggs and cream cheese. Add flavorings and sugar. Fold in the sour cream. Pour into the pan and bake for 1 hour at 350 degrees. Turn the oven off, but leave the cake in the oven with no heat for 1 more hour. 

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This recipe was given to my sister Barb by a neighbor when they lived in Twinsburg, Ohio. They lived on Demi Drive, so I call it The Demi Drive Cheesecake. 

It is the easiest and best cheesecake recipe! It tastes like it’s made in a specialty bakery. You have just found the quintessential cheesecake! It’s perfect for any occasion, but especially for the holidays! 

It’s pretty darn fattening, so that’s why I make it only for special occasions. But it’s so worth it! It’s creamy, thick, and so cream-cheesy! (Is that even a word?) I love the crust, and it pairs well with the traditional cake. You can certainly top it with anything you like, but I prefer it just plain. 

Making a cheesecake has a reputation for being a complicated dessert. Not this one. If you make it during the holiday, let me know how it turns out. Seriously, it’s too good not to be part of your special meal. You won’t be mad if you make it!