1 1/4 c. graham cracker crumbs (about 16 crackers)
2 tbsp. sugar
3 tbsp. butter, melted
2 (8 oz.) pkgs. + 1 (3 oz.) pkg. cream cheese, soft
1 c. sugar
2 tsp. grated lemon peel
1/4 tsp. vanilla
3 eggs
1 c. dairy sour cream, Cherry Glaze or Strawberry Glaze

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

Reduce oven temperature to 300 degrees. Beat cream cheese in a large mixer bowl. Gradually add 1 cup sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs, one at a time and pour over crumb mixture. Bake 1 hour or until center is firm. Cool to room temperature. Spread with sour cream or glaze. Chill at least 3 hours. Loosen edge of cheesecake with knife before removing side of pan. Serves 12.