Lemon Cheesecake

By kayjayjohnson

Ingredients

• 2 cups HONEY MAID Graham Cracker Crumbs
• 1-1/4 cups sugar, divided
• 6 Tbsp. butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• Zest and juice from 1 lemon
• 4 eggs

Details

Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 325°F.

MIX crumbs, 1/4 cup sugar and butter. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan.

BEAT cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream, zest and juice; mix well. Add egg whites, 1 at a time, mixing on low after each just until blended. Pour over crust; top with reserved crumb mixture.

BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours.