Park Avenue Cheesecake

• 1/2 cup (1 stick) butter or margarine, softened
• 1/3 cup sugar
• 1-3/4 tsp. vanilla, divided
• 1 cup flour
• 2 pkg. ( 8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1 Tbsp. lemon juice
• 1 tsp. grated lemon zest
• 2 eggs, separated
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 Tbsp. sugar

1. Beat butter and 1/3 cup sugar with electric mixer on medium speed until light and fluffy.
2. Blend in 1/4 tsp.
3. of the vanilla.
4. Add flour; mix well to form soft dough.
5. Reserve 1/2 cup of the dough; spread remaining dough onto bottom of 9-inch springform pan.
6. Spread reserved 1/2 cup dough 1-1/4 inches up side of pan.
7. Bake at 350F for 10 minutes; cool.
8. Reduce oven temperature to 300F.
9. Beat cream cheese, 1/2 cup sugar, juice, peel and 1/2 tsp.
10. of the vanilla with electric mixer on medium speed until well blended.
11. Add egg yolks, 1 at a time, mixing well after each addition.
12. Gently stir in stiffly beaten egg whites; pour into crust.
13. Bake 45 minutes.
14. Mix sour cream, 2 Tbsp.
15. sugar and remaining 1 tsp.
16. vanilla; spread evenly over cheesecake.
17. Bake an additional 10 minutes.
18. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
19. Refrigerate 4 hours or until chilled.
20. Store leftover cheesecake in refrigerator.

butter, sugar, vanilla, flour, philadelphia cream cheese, sugar, lemon juice, lemon zest, eggs, s, sugar

Taken from www.kraftrecipes.com/recipes/-17989.aspx (may not work)