Sour Cream-Topped Cheesecake

1. 1

   Mix graham crumbs, 1 cup of the sugar (or 1/4 cup of the sugar for trial recipe), the pecans and butter.

2. 2

   Press firmly onto bottom of four 9-inch springform pans (or onto bottom of one 9-inch springform pan for trial recipe).

3. 3

   Refrigerate until ready to use.

4. 4

   Place cream cheese, 2 cups of the remaining sugar (or 1/2 cup of the remaining sugar for trial recipe), 8 tsp.

5. 5

   of the vanilla (or 2 tsp.of the vanilla for trial recipe) and the lemon zest in large bowl of electric mixer fitted with paddle attachment.

6. 6

   Beat on medium speed until well blended.

7. 7

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

8. 8

   Pour over crusts.

9. 9

   Bake in 350F-standard oven 50 min.

10. 10

    to 1 hour or until centers of cheesecakes are almost set.

11. 11

    Remove cheesecakes from oven.

12. 12

    Meanwhile, combine sour cream, remaining 1 cup sugar (or remaining 1/4 cup sugar for trial recipe) and remaining 4 tsp.

13. 13

    vanilla (or remaining 1 tsp.

14. 14

    vanilla for trial recipe).

15. 15

    Spread sour cream mixture over cheesecakes.

16. 16

    Bake an additional 10 to 12 min.

17. 17

    or until topping is glossy and set.

18. 18

    Run knife or metal spatula around rims of pans to loosen cheesecakes; cool completely before removing rims.

19. 19

    Refrigerate at least 3 hours or overnight.

* Per serving · 4 servings · Values may vary.