Recipe for cheesecake

I use to have a recipe for a cheesecake using a 12 in by 5 in high springform pan. I know it had 8-8oz pks of cream cheese, ,sour cream, heavy cream eggs, lemon juice, sugar and flour. Other than the cream cheese, I can’t remember the rest of the ingredient amounts. can anyone help me with this, I remember it did not have a crust.
Thank you
John

I’ve got a large batch recipe if it will help at all - it has 8 oz. more cream cheese

Cheesecake

24 ounces graham cracker crumbs
12 ounces granulated sugar
12 ounces margarine – melted

72 ounces cream cheese
19 ounces eggs (about 11 total)
18 ounces granulated sugar
2 tablespoons vanilla
1 1/4 quarts sour cream
4 ounces granulated sugar
1 1/2 teaspoons vanilla

4 ounces graham cracker crumbs

Combine crumbs, sugar, and melted margarine. Place 1 cup crumb mixture into each of six 8-inch pie pans or six 6x6-inch square cake pans. Press crumbs to sides and bottom of pans.

Let cheese stand until it reaches room temperature. Cream until smooth, using flat beater.

Add eggs slowly to cream cheese while beating.

Add 1 lb 2 oz sugar and vanilla to cheese mixture. Beat on high speed for about 5 minutes. Place about 3 cups filling in each shell. Bake at 350°F for 30-35 minutes or until set. Do not overbake.

Mix sour cream, 4 oz sugar, and vanilla. Spread 1 cup topping on each cake.

Sprinkle with a few graham cracker crumbs. Bake 10 minutes.

Yield:
“6 3/4 inch cakes”

and I have this -

5 packages of softened cream cheese
1 cup sugar
3 tablespoons flour
1 teaspoon lemon peel
1 teaspoon orange peel
1 teaspoon vanilla
1/4 cup heavy cream
7 eggs (2 eggs-yolks only)

graham cracker crumbs
1 teaspoon sugar
1 stick butter

Mix cream cheese, sugar, flour, lemon peel, orange peel, and vanilla together. Stir together until creamy. Slowly blend in eggs one at a time (the last 2 eggs-use yolks only). Use mixer on medium speed. In separate bowl, mix graham cracker crumbs, sugar and butter. Pour into pie plate or round pan. Bake for 10 minutes on 350 degrees and then 1 hour on 250 degrees. (Longer if necessary)

This can be doubled -

Crust:

2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)

1/4 cup (50 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted

Filling:
32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
3 tablespoons (35 grams) all purpose flour
5 large eggs, room temperature
1/3 cup (80 ml) heavy whipping cream
1 tablespoon lemon zest
1 teaspoon pure vanilla extract

Topping:
1 cup (240 ml) sour cream (not low fat or fat free)
2 tablespoons (30 grams) granulated white sugar
1/2 teaspoon pure vanilla extract

Grease, or spray with Pam, a 9 inch (23 cm) springform pan

Place the springform pan on a larger baking pan to catch any leakage while
the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.

For Crust:

In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.

For Filling:

In bowl of your electric mixer place the cream cheese, sugar, and flour.
Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F
(120 degrees C) and continue to bake for about another 1 1/2 hours or until
firm and only the center of the cheesecake looks a little wet and wobbly.
Remove from oven and place on a wire rack.

Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla
extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or
spatula around the inside edge of pan to loosen the cheesecake (helps
prevent the surface from cracking as it cools).

Let cool before covering with plastic wrap and refrigerating. This
cheesecake tastes best after being refrigerated for at least a day.

Serve with fresh fruit or fruit sauces.

Makes one - 9 inch (23 cm) cheesecake