Double Lemon Cheesecake

• 12 ounces cream cheese, room temperature
• 3/4 cup sugar
• 2 eggs
• 1/4 cup fresh lemon juice
• 1 teaspoon grated lemon peel
• 1 teaspoon vanilla extract
• 1 purchased 9-inch graham cracker crust
• 1 cup sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

1. Preheat oven to 350F.
2. Blend first 6 ingredients in processor until smooth.
3. Pour mixture into crust.
4. Bake until cake filling is just set, about 35 minutes.
5. Cool cheesecake slightly.
6. Combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl.
7. Spread mixture evenly over cheesecake.
8. Bake 10 minutes.
9. Cool.
10. Refrigerate cake overnight.
11. (Can be prepared 2 days ahead.)
12. Cut into wedges and serve.

cream cheese, sugar, eggs, lemon juice, vanilla, graham cracker crust, sour cream, sugar, vanilla

Taken from www.epicurious.com/recipes/food/views/double-lemon-cheesecake-2713 (may not work)