Lemon Cheesecake

By á-3646

Ingredients

• 2 cups graham cracker crumbs
• 1 1/4 cups sugar
• 6 tbsp butter, melted
• 4 8 oz packages cream cheese, softened
• 1 cup sour cream
• grated peel and juice from 1 lemon
• 4 eggs

Preparation

Step 1

Preheat oven to 325*.

Mix graham crumbs, 1/4 cup sugar and butter. Reserve 1/4 cup of crumb mixture; press remaining crumb mixture firmly onto bottom of 13x9 pan. Set aside.

Beat cream cheese and remaining 1 cup of sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Stir in lemon peel and juice. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust; sprinkle with reserved 1/4 cup crumb mixture.

Bake 40 minutes or until center is almost set.

Refrigerate at least 4 hours or overnight. Store in refrigerator.