(Prepare the day before)

3 c. finely crushed vanilla wafers
1/2 c. butter, melted
3 tbsp. sugar
1 1/2 tsp. ground cinn.
3/4 tsp. ground nutmeg

Combine all ingredients and blend thoroughly. Press firmly and evenly on bottom and sides of a lightly buttered 8 inch springform pan. Chill 30 minutes.

FILLING:

1 1/2 lbs. cream cheese, softened
1 c. sugar
3 eggs
1 tbsp. freshly squeezed lemon juice
1 heaping tsp. grated lemon rind
1/2 tsp. vanilla extract

Beat cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in lemon juice, rind, vanilla. Pour into chilled crust and bake at 375 degrees for 45 minutes. Remove from oven and cool at room temperature for 30 minutes.

TOPPING:

2 c. sour cream
3 tbsp. sugar
1 tsp. vanilla
1 tsp. lemon flavoring (NOT LEMON JUICE)

Blend together sour cream, sugar and extracts. Spread carefully over cake which has been cooled for 30 minutes. Bake at 500 degrees for 10 minutes. Cool; refrigerate overnight before serving. Yield: 12 to 16 servings.