Directions
We'll make the crust first and prepare the filling later while the crust is in the oven. If you love the crust and are using pie pans make two batches for each pie pan. However I think it's too much crust so I cut 1 batch in half to have a thinner crust. I prepared this recipe in a 9" spring form pan, or, this recipe will fit nicely in two 8-9 inch pie pans. Put in the oven at 350F for 15 minutes.
I also put the pie pans or spring pan on top of another baking sheet to help from scorching the bottom. I think it cooks better that way.
While the crust is in the oven, start on the filling. In a bowl combine the cream cheese and sugar, mixing until smooth. Add the vanilla, lemon juice and eggs. With a hand mixer on low/medium speed, whip until combined. I have tried the soft cream cheese (lactose free cream cheese) and it doesn't work as well... The filling always sinks every time. Use the hard cream cheese and you'll have a delicious no-fall cheesecake.
If you are using the spring form pan, make sure to spray/butter the interior sides so the filling doesn't stick causing a crack in the middle. I used coconut oil spray and sprayed it after the crust cooked and immediately before putting the filling in the pan.
Pour the filling mixture onto the hot crust and return it to the oven, still at 350 degrees. The cook time for a 9 inch spring pan will be about 60-65 minutes, or for the two 9" pie pans, plan a baking time of 50 minutes.
When its done, turn off oven and leave in the oven with door open until cool enough, 1 to 2 hours, to go in fridge.