So the skeptic is proven wrong, and the results are DELICIOUS

I was thinking today how nice it would be to find a small batch baking recipe for an actual, no-pudding in the mix, cheesecake.  Thinking it would be hopeless, imagine my surprise to find this little gem:

1 Ready Made graham cracker crust (chocolate or regular)
1 8 oz package of cream cheese (or Neufschatel, which has 1/3 less fat)
2/3 C sour cream (Don't use light! Trust me, it never bakes as well)
1 tsp vanilla extract (rum vanilla is best, but any will do)
2 eggs
1/2 C sugar (I don't know if I would risk a sugar sub on this one)
2 tsp 100% pure lemon juice

Toss everything into a blender and blend until smooth and then pour into crust.  It will be a liquid, don't panic--it firms up in the oven.   It's a good idea to let the unbaked cake sit for 20 minutes or so before baking to allow some of the bubbles to settle out. Bake at 350 for 12-15 minutes.  Sidenote:  if you plan to bake this in a toaster oven, the temp and baking time will vary, meaning plan a longer baketime.   If the center doesn't jiggle when you shake the pan, the cake is done.  To help prevent cracking, turn off heat and leave cake in oven to cool slowly over 3-5 hours (although, let's be real, here--when has cheesecake EVER lasted that long in your kitchen?)  

Okay,  small batch cheesecake requiring no skills other than blending, pouring, and turning on an oven?  So obviously I had to test this recipe out. 

HOLY COW, it worked.  Now, will I say it's the best cheesecake I've ever eaten?  Nope.  But it's not bad, folks. Not bad at ALL.  And it's such a delightfully basic recipe that you could easily jazz it up in any number of ways (or not, if you're a purist).