Creamy Cheese Cake With Gluten Free Crust

Ingredients:

For the crust:
2 c. finely crushed Crunchmaster® Artisan Four Cheese Baked Rice Crackers
¼ c. sugar
½ cup unsalted butter, melted
For the filling:
1.5 lb. cream cheese, at room temperature
¾ c. sugar
2 Tbsp. fresh lemon juice
2 tsp. vanilla extract
3 large eggs, at room temperature

Preheat oven to 350°F. To make the crust, in a food processor, combine the finely crushed Crunchmaster® Artisan Four Cheese Baked Rice Crackers,, sugar and melted butter. Process until the crumbs begin to stick together. With your hand draped with plastic wrap to form a glove, press the crumbs firmly onto the bottom and 2 ¼ inches up the side of a 9” spring form pan. Wrap the outside of the pan with aluminum foil. Bake the crust for 15minutes until set. Remove from the oven and let cool.
For the filling: in a large bowl, combine the cream cheese, sugar, lemon juice and vanilla extract. Using an electric mixer set on medium speed, mix until well blended. Add the eggs, one at a time. Pour the filling into the cooled crust.
Bake until the edges are set but the center still quivers slightly when the pan is shaken, about one hour.