Lemon Mousse Cheesecake

• 1/2 cup crushed chocolate wafers (about 8 wafers)
• 2 tablespoons butter, melted
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 1/2 cup sour cream
• 1 tablespoon all-purpose flour
• 1 egg, lightly beaten
• 3 tablespoons lemon juice
• 1 tablespoon grated lemon peel
• 1/2 teaspoon vanilla extract

1. In a small bowl, combine chocolate wafers and butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray. Place on a
2. . Bake at 325u0b0 for 10 minutes. Cool on a wire rack.
3. In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Add egg; beat on low speed just until combined. Stir in the lemon juice, peel and vanilla just until mixed. Pour over crust.
4. Return pan to
5. . Bake at 325u0b0 for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Refrigerate leftovers.

chocolate wafers, butter, cream cheese, sugar, sour cream, flour, egg, lemon juice, vanilla

Taken from www.tasteofhome.com/recipes/lemon-mousse-cheesecake/ (may not work)