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Dairy
Medium
5 Hours, 25 Minutes
Diets 
1 stick butter, melted
1 pound package vanilla wafer cookies, crushed
2 tablespoons sugar
2 pounds farmer’s cheese
2 (8-ounce) containers whipped cream cheese, softened
1-pound (16-ounce) container sour cream
1 and 1/2 cups sugar
4 eggs
1/4 cup Gefen Cornstarch , diluted in 1 and 1/2 cups cold milk
2 teaspoons lemon juice and 1 teaspoon lemon zest
2 packages vanilla sugar or 2 teaspoons vanilla
1/2 cup heavy cream or non-dairy whipped topping, thawed but not whipped up
1 tablespoon Gefen Cornstarch
12 ounces Geneve Chocolate, broken into pieces
Preheat the oven to 350 degrees Fahrenheit and butter two nine-inch round spring-form pans.
Mix together the melted butter with the crushed cookies and the two tablespoons of sugar. Pat the mixture down into the base of each pan to make the crust. Bake for five minutes.
Mix the cheeses, sour cream and sugar together with an electric mixer. Beat the eggs and add them to the cheese mixture, alternating with the milk mixture. Add the lemon juice, zest and vanilla. Beat for four more minutes, until the ingredients are well combined and the mixture is thick.
Pour the cheese mixture into the pan and bake for one hour. To help prevent the cake from splitting, bake on the bottom shelf in the oven. Turn off the oven and leave the cake in for another 30 minutes.
Chill the cheesecake in the refrigerator overnight or for at least four hours. Drizzle with chocolate sauce (recipe below) before serving.
Combine the cream and cornstarch in a saucepan over a low flame, just to warm up.
When the mixture is warm (do not let it boil!), add the chocolate and let it melt. Stir to mix well. Drizzle the sauce over the cheesecake and serve.
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Please clarify if this recipe yields two cheesecakes. If yes, can recipe be halved to make only one?
Correct 🙂