Lemon Meringue Cheesecake

• 1 1/2 cups graham cracker crumbs
• 1/4 cup butter melted
• 1 3/4 cups sugar divided
• 3 lemons
• 4 eggs divided
• 4 packages Philadelphia Cream Cheese 8 oz. each, softened
• 1 cup Knudsen Sour Cream or BREAKSTONE'S
• 1/4 teaspoon cream of tartar

1. Heat oven to 325u0b0F.
2. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Grate zest from 1 lemon, then squeeze 1/2 cup juice from all lemons. Separate 3 eggs.
3. Beat cream cheese and 1 cup of the remaining sugar in large bowl with mixer until blended. Add sour cream and lemon juice; mix well. Add 1 whole egg and 3 yolks, 1 at a time, mixing on low speed after each just until blended. Stir in zest. Pour over crust.
4. Bake 1 hour 10 min. or until center is set; remove from oven. Increase oven temperature to 400u0b0F.
5. Beat egg whites and cream of tartar in small bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating until stiff peaks form; spoon onto cheesecake. Spread to completely cover top. Bake 8 to 10 min. or until golden brown. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

graham cracker crumbs, butter, sugar, lemons, eggs, philadelphia cream cheese, sour cream, cream of tartar

Taken from www.yummly.com/recipe/Lemon-Meringue-Cheesecake-1176265 (may not work)