Creamy Lemon Cheesecake

• Crust
• 1 qt. Finely crushed vanilla wafers
• 1 cup Unsalted butter, melted
• Filling
• PHILADELPHIA Original Cream Cheese, softened
• 1 qt. sugar
• 1 qt. sour cream
• 1/2 cup Fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
• 3 Tbsp. Grated lemon zest Safeway 4 ct For $5.00 thru 02/09
• 16 each eggs

1. Crust: Mix ingredients.
2. Press 1-1/3 cups of the crumb mixture firmly onto bottom of each of 4 (9-inch) springform pans (or 1 pan for trial recipe).
3. Bake at 325F for 10 minutes.
4. Cool on wire racks while preparing filling.
5. Filling: Beat cream cheese in large bowl of electric mixer fitted with paddle attachment on medium speed until creamy.
6. Add sugar; beat until well blended.
7. Add sour cream, lemon juice and zest; mix well.
8. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
9. Pour 1-1/2 qt.
10. of the batter over each crust.
11. Place each pan on large sheet of foil; wrap foil tightly around side of pan.
12. Place springform pans on oven racks placed in full size hotel pans.
13. Fill each hotel pan with 1 gallon hot water.
14. Bake at 325F for 1 hour 10 minutes to 1 hour 20 minutes or until center is almost set.
15. Run knife or metal spatula around side of each pan to loosen cake; cool before removing side of pan.
16. Refrigerate 4 hours or overnight.

crust, vanilla wafers, unsalted butter, filling, philadelphia original cream cheese, sugar, sour cream, lemon juice, lemon zest, eggs

Taken from www.kraftrecipes.com/recipes/creamy-lemon-cheesecake-97480.aspx (may not work)