Lemon-Sour Cream Cheesecake

• 1-1/4 cups graham crumbs
• 1-1/4 cups sugar, divided
• 3 Tbsp. butter, melted
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup sour cream
• Zest and juice from 1 lemon
• 3 eggs

1. Heat oven to 350F.
2. Combine graham crumbs, 1/4 cup sugar and butter.
3. Reserve 1/2 cup crumb mixture; press remaining onto bottom of 9-inch springform pan.
4. Beat cream cheese and remaining sugar in large bowl with mixer until blended.
5. Add sour cream, lemon zest and juice; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Pour over crust; sprinkle with reserved crumb mixture.
8. Bake 45 to 50 min.
9. or until centre is almost set.
10. Run knife around rim of pan to loosen cake; cool before removing rim.
11. Refrigerate cheesecake 4 hours.

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

Taken from www.kraftrecipes.com/recipes/lemon-sour-cream-cheesecake-178111.aspx (may not work)