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Luscious Lemon Cheesecake

CRUST:
1-1/4 cups graham cracker crumbs (about 20 squares)
3/4 cup finely chopped nuts
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
4 eggs
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
TOPPING:
2 cups (16 ounces) sour cream
1/4 cup sugar
1 teaspoon grated lemon peel
1 teaspoon vanilla extract

In a bowl, combine the crumbs, nuts and sugar; stir in butter. Press onto the
bottom of a greased 10-in. springform pan; set aside. in a large bowl, beat cream

Printed from tasteofhome.com Nov 19, 2008

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Luscious Lemon Cheesecake cont.

cheese and sugar until smooth. Add eggs, beating on low speed just until
combined. Stir in the lemon juice, peel and vanilla; beat just until blended.
Pour into crust. Bake at 350° for 55 minutes or until center is almost
set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients;
spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10
minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour
longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature
for 30 minutes before slicing.

Yield: 12-14 servings.