1 env. unflavored gelatin
1 tbsp. lemon juice
Yellow peel of 1 lemon
1/2 c. hot water or milk
1/3 c. granulated sugar
2 egg yolks
8 oz. cream cheese
1 heaping c. crushed ice
1 c. sour cream
Crumb crust (see below)

1. In an electric blender place the gelatin, lemon juice, peel and hot liquid. Cover and blend on high speed 40 seconds.

2. Add the sugar, egg yolks and cheese; cover and blend 10 seconds. Add the ice and cream, cover and blend 15 seconds.

3. Pour the mixture into 4 cup springform pan lined with a half a recipe for crumb crust and sprinkle with the remainder. Chill until set.

CRUMB CRUST (Blender Method) :
15 graham crackers
1 tbsp. sugar
1/2 tsp. cinnamon
1/4 c. butter, melted

1. Break 5 crackers into quarters and place in the container of an electric blender. Blend to crumbs by flicking the motor on and off high speed 4 times. Empty the crumbs into a bowl and continue until all the crackers are crumbled.

2. Stir in the sugar and cinnamon. Add the melted butter and mix until all the crumbs are moistened.

3. Press the crumbs against the sides and bottom of a buttered springform pan or 9 inch pie plate. Chill before adding the filling.