Lemon Cheesecake

• 2 cups Graham Cracker Crumbs
• 6 Tablespoons Butter, Melted
• 4 packages (8 Oz. Size) Philly Cream Cheese, Brick Style
• 1 cup Granulated Sugar
• 1 cup Sour Cream
• 1 whole Lemon, Juiced And Zested
• 4 whole Eggs

1. Preheat oven to 325u0b0F. Mix graham crumbs and butter. Reserve 1/4 cup of the crumb mixture; press remaining crumb mixture firmly onto the bottom of a 13x9-inch baking pan. Set aside.
2. Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until well blended. Add sour cream; mix well. Stir in lemon peel and juice. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over the crust. Sprinkle with reserved 1/4 cup crumb mixture.
3. Bake 40 minutes or until centre is almost set. Refrigerate at least 4 hours or overnight. Store in the refrigerator.

graham cracker crumbs, butter, cream cheese, sugar, sour cream, lemon, eggs

Taken from tastykitchen.com/recipes/desserts/lemon-cheesecake-2/ (may not work)