2 packages (20 sheets) graham crackers
11 T (1 3/8 sticks) butter, melted
1 T sugar
2~8 oz packages cream cheese, softened
1~14 oz can sweetened condensed milk
1/4 c lemon juice
1 t vanilla extract
Place graham crackers in food processor and pulse until finely ground. Add sugar, pulse to combine. Drizzle butter into food processor slowly, pulse until well combined. Press crumb mixture into a 9-inch springform pan, spreading 1 1/2 to 2 inches up side; press flat. Chill crust in freezer at least 10 minutes.
In bowl of stand mixer set at medium-high speed, beat cream cheese until fluffy. Add condensed milk a little at a time, scraping sides of bowl as necessary. Beat in lemon juice and vanilla.
Pour filling into crust, cover with plastic wrap and refrigerate until firm, 2 1/2 to 3 hours. Unclasp sides of pan, and remove cheesecake. Serves 12.
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