Lemon Cheesecake

1. 1

   Preheat oven to 325F.

2. 2

   Mix crumbs, 1/4 cup of the sugar and the butter.

3. 3

   Reserve 1/4 cup of the crumb mixture; press remaining crumb mixture firmly onto bottom of 13x9-inch baking pan.

4. 4

   Set aside.

5. 5

   Beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended.

6. 6

   Add sour cream; mix well.

7. 7

   Stir in lemon zest and juice.

8. 8

   Add eggs, one at a time, mixing on low speed after each addition just until blended.

9. 9

   Pour over crust; sprinkle with reserved 1/4 cup crumb mixture.

10. 10

    Bake 40 min.

11. 11

    or until center is almost set.

12. 12

    Refrigerate at least 4 hours or overnight.

13. 13

    Store leftovers in refrigerator.

No additional tips available.