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Ingredients: 2 Package(s) 20 sheets graham crackers 11 1 3/8 sticks margarine 163/2500 Pound(s) sugar 16 Ounce(s) room temp. cream cheese 14 Can(s) sweetened condensed milk 1/6 Ounce(s) vanilla extract 1/16 Quart(s) fresh lemon juice Directions: 1. Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form. 2. Pour crumbs into a medium bowl, stir in sugar. Add butter, and stir until well combined. 3. Press the crumb mixture into a 9 in. springform pan, spreading it 1 1/2 to 2 inches up the sides; press flat. Chill crust in freezer at least 10 minutes. 4. Meanwhile, make the filling: Using an electric mixer set a medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scrapin the sides of the bowl as necessary. Beat in the lemon juice and vanilla. 5. Pour the filling into the crust; smootht he top with a rubber spatula. Cover with plastic wrap, and refigerate until firm (2 1/2-3 hours). 6. Unclasp sides of pan and remove from cheesecake.
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