Lemon Cheesecake

• 2 cups graham cracker crumbs
• 1-1/4 cups sugar, divided
• 6 Tbsp. butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• grated peel and juice from 1 lemon Safeway 4 ct For $5.00 thru 02/09
• 4 eggs

1. Preheat oven to 325F.
2. Mix crumbs, 1/4 cup of the sugar and the butter.
3. Reserve 1/4 cup of the crumb mixture; press remaining crumb mixture firmly onto bottom of 13x9-inch baking pan.
4. Set aside.
5. Beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended.
6. Add sour cream; mix well.
7. Stir in lemon zest and juice.
8. Add eggs, one at a time, mixing on low speed after each addition just until blended.
9. Pour over crust; sprinkle with reserved 1/4 cup crumb mixture.
10. Bake 40 min.
11. or until center is almost set.
12. Refrigerate at least 4 hours or overnight.
13. Store leftovers in refrigerator.

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

Taken from www.kraftrecipes.com/recipes/lemon-cheesecake-109774.aspx (may not work)