PHILADELPHIA New York Lemon Cheesecake

• 1 cup HONEY MAID Graham Cracker Crumbs
• 3 Tbsp. sugar
• 2 Tbsp. butter or margarine, melted
• 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 3 Tbsp. flour
• 1 Tbsp. vanilla
• 2 Tbsp. lemon juice
• 1 1/2 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09
• 3 eggs
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Mix crumbs, 3 Tbsp.
2. sugar and butter; press onto bottom of 9-inch springform pan.
3. Bake at 350F for 10 minutes.
4. Beat cream cheese, 1 cup sugar, flour, vanilla, juice and peel with electric mixer on medium speed until well blended.
5. Add eggs, 1 at a time, mixing on low speed, just until blended.
6. Blend in sour cream.
7. Pour over crust.
8. Bake at 350F for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set.
9. Run knife around rim of pan to loosen cake; cool before removing from rim of pan.
10. Refrigerate 4 hours or overnight.

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Taken from www.kraftrecipes.com/recipes/philadelphia-new-york-lemon-cheesecake-51621.aspx (may not work)