1-1/4 c. graham cracker crumbs
2 Tbsp. sugar
3 Tbsp. melted butter or margarine
Mix crumb mixture. Press into bottom of 9 inch spring form pan.
Bake at 350 degrees for 10 minutes and cool.
2 (8 oz.) pkg. cream cheese, plus 1 (3 oz.) pkg, softened
1 c. sugar
2 tsp. grated lemon peel (or juice)
1/4 tsp. vanilla
Beat cream cheese in large bowl. Add sugar gradually, beating until
fluffy. Add lemon peel and vanilla. Beat in eggs, one at a time.
Pour into crumb mixture. Bake at 300! about 1 hour. Cool to room
temperature. Refrigerate at least 3 hours.Loosen edge of cheese
cake with a knife before removing side of spring form pan. Top
with sour cream.
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