Spring Lemon Cheesecake

1. 1

   Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick 9-inch springform pan).

2. 2

   Mix cookie crumbs and butter; press firmly onto bottom of pan.

3. 3

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

4. 4

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

5. 5

   Stir in lemon peel and juice; pour over crust.

6. 6

   Bake 45 to 50 min.

7. 7

   or until center is almost set.

8. 8

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

9. 9

   Refrigerate 4 hours or overnight.

10. 10

    Top with the whipped topping just before serving.

11. 11

    Garnish with thin strips of lemon peel, if desired.

12. 12

    Store leftover cheesecake in refrigerator.

No additional tips available.