Lucious Lemon Cheesecake

By ctaubenheim

Ingredients

• CRUST
• 1 1/4 cups graham cracker crumbs (about 20 squares)
• 3/4 cup finely chopped nuts
• 1/4 cup sugar
• 1/3 cup butter or margarine, melted
• FILLING
• 4 pkgs (8oz each) cream cheese, softened
• 1 1/4 cup sugar
• 4 eggs
• 1 Tbsp lemon juice
• 2 tsp grated lemon peel
• 1 tsp vanilla extract
• TOPPING
• 2 cups (16oz) sour cream
• 1/4 cup sugar
• 1 tsp grated lemon peel
• 1 tsp vanilla extract

Preparation

Step 1

In a bowl, combine crumbs, nuts and sugar, stir in butter. Press onto the bottom of a greased 10 inch springform pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Add lemon juice, peel and vanilla; beat just until blended. Pour into crust. Bake at 350 for 35 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand.