Sour Cream-Topped Cheesecake

• 1 cup graham cracker crumbs
• 6 Tbsp. sugar, divided
• 3 Tbsp. butter or margarine, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• 1 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09
• 1 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1-1/2 tsp. vanilla, divided
• 3 eggs
• 1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream

1. Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
2. Mix crumbs, 3 Tbsp.
3. of the sugar and the butter; press firmly onto bottom of pan.
4. Bake 10 min.
5. Beat cream cheese, 3/4 cup sugar, the lemon zest, juice and 1/2 tsp.
6. of the vanilla in large bowl with electric mixer on medium speed until well blended.
7. Add eggs, 1 at a time, beating on low speed after each addition 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 3 Tbsp.
12. sugar and remaining 1 tsp.
13. vanilla until well blended; carefully spread over cheesecake.
14. Bake an additional 10 min.
15. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
16. Refrigerate 4 hours or overnight.
17. Store leftover cheesecake in refrigerator.

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

Taken from www.kraftrecipes.com/recipes/sour-cream-topped-cheesecake-62598.aspx (may not work)