Categories: Desserts Special Occasion

Ingredients

• 1 c. graham cracker crumbs
• 6 tablespoons
• sugar, divided
• •3 tablespoonsbutter or margarine, melted
• •3 packages (8 ounces each)
• PHILADELPHIA Cream Cheese, softened
• •3/4 cup sugar
• •1 teaspoon grated lemon zest
• •1 tablespoonlemon juice
• •1-1/2 teaspoons vanilla, divided
• 3 eggs
• •1-1/2 cups Sour Cream

Directions

1. Preheat oven to 325 degrees Fahrenheit if using a silver 9-inch springform pan (or to 300 degrees Fahrenheit if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 tablespoons of the sugar, and butter; press firmly onto bottom of pan. Bake 10 minutes.

2. Beat cream cheese, 3/4 cup sugar, lemon zest, juice, and 1/2 teaspoon of the vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.

3. Bake 55 minutes to 1 hour or until center is almost set.

4. Mix sour cream, remaining 3 tablespoons sugar and remaining 1 teaspoon vanilla until well blended; carefully spread over cheesecake.

5. Bake an additional 10 minutes. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

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