Bottom Crust:

• 1 1/4 cups vanilla wafer or graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 1 tbsp. brown sugar
• 1/4 tsp. ground cinnamon
  
  In a medium bowl, mix ingredients together with a fork until evenly moistened. Press them into the bottom of a greased 9-inch spring form pan.
  
  Cheesecake Filling:
   
• 1 lb. pot cheese
• 8 oz. cream cheese, softened
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1/2 cup plain yogurt or sour cream
• 4 eggs, plus 1 yolk
• 2 tbsp. fresh lemon juice
• 1 tbsp. finely minced etrog or lemon zest
  
  Preheat oven to 425.
  
  In a large mixing bowl, cream the cheeses until smooth. Then add sugar and flour. Blend in the yogurt. Add the eggs, yolk, lemon juice and zest, combining until smooth and thoroughly incorporated.
  
  Pour the batter into the prepared pan and bake for 15 minutes.
  
  Reduce heat to 225 and bake for another 40 minutes.
  
  The cake will be set in the middle and slightly golden in color. Cool well.
  
  Cover the top of the cake with plastic wrap and chill it overnight.
  
  Yield: 10 servings

Cakes -- Sukkot