Lemon Cheesecake
By: Kraft Philadelphia
2 cups HONEY MAID graham cracker crumbs
1 ¼ cup sugar, divided
6 Tablespoons butter, melted
4 pkg (8oz each) cream cheese, softened
1 cup sour cream
Zest and juice from 1 lemon
4 large eggs
Heat oven to 325 degrees
Mix crumbs, ¼ cup sugar and butter. Reserve ¼ cup crumb mixture; press remaining onto bottom of 9x13 pan.
Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream, zest and juice; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust; top with reserved crumb mixture.
Bake 40 minutes or until center is almost set. Cool completely. Refrigerate overnight.
Makes 16 servings
