#914 - Sour Cream Lemon Cheesecake

(by Shirley McNevich)

2 cups graham cracker crumbs
1 1/4 cups white sugar
6 TBSP butter (melted)
4 - 8oz. Philadelphia cream cheese (softened)
1 cup Breakstone's sour cream
1 lemon (juiced; grate the peel)
4 eggs

In a bowl add graham cracker crumbs, 1/4 cup white sugar and the melted butter--mix. Remove 1/4 cup of the crumb mixture for later. Spray a 9 x 13 cake pan with Pam. Press the rest of the graham cracker mixture (NOT the graham cracker mixture you set aside) into the bottom of the greased cake pan. In a mixer add cream cheese and 1 cup white sugar--beat. Add sour cream--beat. Add the lemon juice and the grated lemon peel--beat. Add eggs--beat until smooth. Pour batter over the graham cracker crust. Sprinkle the 1/4 cup of graham cracker crumbs (that you saved earlier) over the top of the batter. Bake at 325 degrees for 40 minutes or until the center of the cake is almost set. Cool completely, then refrigerate overnight.