INGREDIENTS
1 1/4 cups
gluten-free graham cracker crumbs (,I use Schär Honeygrams to make the crumbs)
2 tbsp
light brown sugar (,packed)
5 tbsp
butter (,melted)
2 8 ounce packages
cream cheese (,room temperature)
1/2 cup
sour cream (,room temperature)
2
large eggs (,room temperature)
1/2 cup
granulated sugar
2 tsp
pure vanilla extract
1 tsp
lemon juice