1 c. graham cracker crumbs
3 tbsp. butter, melted
3 tbsp. sugar

Combine crumbs, sugar and butter; press into bottom of 9 inch springform pan. Bake at 325 degrees, 10 minutes.

2 (8 oz.) pkgs. cream cheese
1/2 c. sugar
1 tbsp. lemon juice
1 tsp. grated lemon rind
1/2 tsp. vanilla
2 eggs, separated

Combine softened cream cheese, sugar, lemon juice, rind and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Fold in stiffly beaten egg whites; pour over crust. Bake at 300 degrees for 45 minutes.

1 c. dairy sour cream
1 tsp. vanilla
2 tbsp. sugar

Combine sour cream, sugar, and vanilla. Carefully spread over cheesecake; continue baking 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.