Sour Cream-Topped Cheesecake

1. 1

   Heat oven to 325F.

2. 2

   Mix graham crumbs, 3 Tbsp.

3. 3

   sugar and butter; press onto bottom of 9-inch springform pan.

4. 4

   Bake 10 min.

5. 5

   Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp.

6. 6

   vanilla with mixer until well blended.

7. 7

   Add eggs, 1 at a time, beating on low speed after each just until blended.

8. 8

   Pour over crust.

9. 9

   Bake 55 min.

10. 10

    to 1 hour or until center is almost set.

11. 11

    Mix sour cream, remaining sugar and vanilla until well blended; carefully spread over cheesecake.

12. 12

    Bake 10 min.

13. 13

    Run knife around rim of pan to loosen cake; cool before removing rim.

14. 14

    Refrigerate 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.