Sour Cream-Topped Cheesecake

• 1 cup graham cracker crumbs
• 1 cup plus 2 Tbsp. sugar, divided
• 3 Tbsp. butter or margarine, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 tsp. zest and 1 Tbsp. juice from 1 lemon
• 1-1/2 tsp. vanilla, divided
• 3 eggs
• 1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream

1. Heat oven to 325F.
2. Mix graham crumbs, 3 Tbsp.
3. sugar and butter; press onto bottom of 9-inch springform pan.
4. Bake 10 min.
5. Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp.
6. vanilla with mixer until well blended.
7. Add eggs, 1 at a time, beating on low speed after each just until blended.
8. Pour over crust.
9. Bake 55 min.
10. to 1 hour or until center is almost set.
11. Mix sour cream, remaining sugar and vanilla until well blended; carefully spread over cheesecake.
12. Bake 10 min.
13. Run knife around rim of pan to loosen cake; cool before removing rim.
14. Refrigerate 4 hours.

graham cracker crumbs, sugar, butter, philadelphia cream cheese, lemon, vanilla, eggs, s

Taken from www.kraftrecipes.com/recipes/-26920.aspx (may not work)