ALL INGREDIENTS SHOULD BE AT ROOM TEMPERATURE BEFORE STARTING.

Preheat over to 325°

Mix Crust ingredients thoroughly. Pack into the bottom of a 9 or 10 inch Springform Pan. Refrigerate.

In a mixing bowl with a hand mixer or wire whisk (or in an electric mix on it's lowest setting), beat the Cream Cheese and Butter until fluffy. Be careful not to over-beat the filling from here on.

Add Sugar a little at a time until it's all mixed into the Cream Cheese.

Beat in eggs one at a time, thoroughly mixing in each before adding another.

Beat in Flour, Vanilla, Lemon Juice and Black Pepper.

Mix in Sour Cream.

Lightly butter the sides of your Springform pan. Pour Filling over crust.

Bake in a water bath for 1 hour & 10 minutes. "Crack" oven door and bake for 1 more hour.

Allow to cool slightly before placing in the refrigerator for 18-24 hours to allow the flavors to marry.

A "water bath" means you place the dish inside a larger pan of water, which allows for a softer, more even heating. If your Springform pan isn't water tight, placing the pan of water on the rack below the cheesecake is a decent substitute.