2 packages (20 sheets) graham crackers 11 tablespoons (1 3/8 sticks) unsalted butter, melted 2 tablespoons sugar 2 8-ounce packages cream cheese, room temperature 1 14-ounce can (1 1/4 cups) sweetened condensed milk 1/4 cup fresh lemon juice 1 teaspoon vanilla extract

STEP 1 Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form. STEP 2 Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined. STEP 3 Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes. STEP 4 Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla. IN THIS STEP: How to Juice Citrus STEP 5 Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours. STEP 6 Unclasp sides of pan, and remove cheesecake.