3/4 c. sugar
1/2 c. Bisquick baking mix
2 eggs
2 (8 oz.) pkgs cream cheese, cut into 1-inch cubes and softened
2 tsp. vanilla
1/2 tsp. grated lemon peel

Preheat oven to 350 degrees. Grease pie plate 9 x 1 1/4 inches. Place ingredients in blender. Blend on high speed, stop and stir occasionally, until smooth, about 3 minutes. (Or large bowl on high speed of electric mixer, about 2 minutes.) Pour into pie plate. Bake about 30 minutes or until center is dry. (Do not cover cake.)

CHEESECAKE TOPPING:

Mix 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Spread over top of cheesecake; cool. Refrigerate for 3 hours. Serve with sweetened fresh fruit.