Preheat oven to 350 degrees (325 for convection ovens).
- 1 package graham crackers, crushed
- 1 Tbsp sugar
- ¼ cup crushed pecans
- 5 Tbsp butter, melted
Mix graham crackers, sugar and pecans. Slowly stir in butter, a little at a time, until moistened. Press onto bottom of a 9-inch springform pan. Set aside.
- 4 packages (2 pounds) cream cheese
- 1 ¼ cup sugar
- 2 tsp. pure lemon extract
- 4 eggs
Beat cream cheese until creamy. Add sugar slowly and continue mixing until well blended and smooth. Add lemon extract and eggs, one at a time, mixing on low speed until incorporated. Pour over crust. Bake for 50 – 55 minutes (45 – 50 minutes for convection oven), or until knife inserted into center comes out clean. Remove from oven.
- 1 pound sour cream
- 1 – 5-ounce jar of Cheri’s Prickly Pear Cactus Jelly
Stir jelly into sour cream to break up jelly clumps and carefully pour over cheesecake. Bake 5 minutes. Remove and place on a cooling rack. Cool completely before removing rim. Refrigerate 4 hours. If desired, drizzle Cheri’s Prickly Pear Cactus Syrup on top before serving.