1/2 box graham crackers
1 1/4 c. sugar, divided
3 tbsp. butter, melted
3 pkg. (8 oz.) cream cheese, melted
3 eggs
1 c. sour cream (light can be used)
juice of lemon (about 2 tbsp.)
grated peel of lemon (about 2 tsp.)

Mix crumbs, 1/4 cup of sugar and butter. Reserve 1/2 cup of crumb mixture. Press remaining crumb mixture onto bottom of 9-inch spring-form pan. Beat cream cheese and remaining 1 cup of sugar with electric mixer until creamy. Add eggs, sour cream and lemon juice. Beat until well blended. pour over crust. Sprinkle with reserved crumb mixture.

Bake at 350°F for 45 to 50 minutes or until just set. Cool in oven with door ajar for 30 minutes. Cool completely on rack. Refrigerate after cool for 4 hours or overnight.