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1
Place oven rack in centre of oven, heat to 350 degrees.
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2
Coat bottom and sides of 9 inch springform pan evenly with butter, reserve.
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3
Cut cream cheese into 1 inch cubes, place in large mixer bowl.
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4
Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
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5
Beat in lemon rind and 1 teaspoon of the vanilla.
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6
Continue beating at medium speed while very slowly adding 1/2 cup of the sugar to cheese mixture and scraping down sides of bowl as needed, beat until sugar is absorbed.
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7
Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
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8
Pour batter into reserved pan, spread top smooth.
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9
Gently rotate pan several quarter turns to settle batter.
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10
Bake until centre is just set, about 25 minutes.
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11
Transfer pan to wire rack away from drafts.
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12
Let cool undisturbed 30 minutes.
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13
Do not turn oven off.
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14
While cake is cooling, mix sour cream, remaining 1/2 cup sugar and remaining 1 teaspoon vanilla in medium bowl until smooth.
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15
Gently spread sour cream mixture evenly over partially baked cake.
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16
(cake will not fill pan to the top) Rotate pan several quarter turns to settle sour cream mixture.
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17
Return pan to oven, bake until sour cream mixture is set, about 10 minutes.
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18
Turn oven off.
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19
Let cake stand in oven with door propped open 8 inches for 30 minutes.
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20
Transfer pan to wire rack away from drafts.
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21
Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
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22
Remove sides of pan.
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23
Refrigerate cake uncovered 2 hours.
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24
Cover cake loosely with plastic wrap, refrigerate overnight or at least 6 hours.
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25
Garnish with grapes before serving, if desired.
