1 1/4 c. graham cracker crumbs (about 16 cookies)
2 tbsp. sugar
3 tbsp. butter, melted
2 (8 oz.) pkgs. plus 1 (3 oz.) pkg. cream cheese, softened
1 c. sugar
2 tsp. grated lemon peel
1/4 tsp. vanilla
3 eggs
1 c. dairy sour cream

Heat oven to 350 degrees. Stir together graham cracker crumbs and 2 tablespoons sugar. Mix in butter thoroughly. Press mixture evenly in bottom of 9-inch springform pan. Bake 10 minutes. Cool.

Reduce oven temperature to 300 degrees. Beat cream cheese in large mixing bowl. Gradually add 1 cup sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs, one at a time. Pour over crumb mixture.

Bake 1 hour or until center is firm. Cool to room temperature. Spread with sour cream. Chill at least 3 hours. Loosen edge of cheesecake with knife before removing side of pan.