2 (8 ounce) packages cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
1⁄4 cup fresh lemon juice
1 teaspoon vanilla extract
STEP - 1
Put graham crackers in a large reseable 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 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 cream cheese in large bowl until smooth. Beat in the condensed milk a little at a time. Beat in lemon juice and vanilla.
STEP - 5
Pour filling into crust, cover and refrigerate 2 1/2 to 3 hours.