Graham Cracker Crust:
2 cups (200 grams) graham wafer crumbs or crushed digestive cookies
2 tablespoons (30 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, melted
2 - 8 ounces (454 grams) cream cheese, softened
1/2 cup (100 grams) granulated white sugar
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
2 large eggs
Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 13 x 2 inch (23 x 33 x 5 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.
Graham Cracker Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press mixture evenly over the bottom of the prepared pan. Bake in preheated oven for 10 minutes. Set aside to cool.
Increase the oven temperature to 350 degrees F (180 degrees C).
Cheesecake Filling: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, lemon juice, and vanilla extract and beat until smooth. Add the eggs, one at a time, beating until incorporated. Scrape down the sides of the bowl, as needed. Pour the cheesecake filling over the graham cracker base and bake for about 20 minutes or until the cheesecake batter is just set.
Remove from oven and place on a wire rack to cool. Place in the refrigerator for a few hours to make the squares easier to cut. To cut into squares - place on a cutting board, remove the foil, and with a sharp knife, cut into 2 inch squares. Have a damp cloth on hand to wipe the knife between cuts.
Garnish with fresh berries, if desired.
Makes about 24 - 2 inch (5 cm) squares.