CRUST:

1 2/3 cups crushed graham crackers
1/2 tsp. cinnamon
1/2 cup (1 stick) butter, melted

Preheat oven to 350°F.

Combine crushed crackers and cinnamon. Stir in melted butter. Grease and flour the bottom and sides of a 9-inch springform pan before placing the crust into pan. Press crumb mixture into bottom of pan.

CAKE:

4 (8 oz. ea.) pkgs. cream cheese, softened
3/4 cup dairy sour cream
1 1/4 cups sugar
2 1/2 tbsp. all-purpose flour
1 tsp. vanilla
1/2 tsp. finely shredded lemon peel
3 eggs
1 egg yolk
1/3 cup milk

In a large deep mixer bowl combine cream cheese, dairy sour cream, sugar, flour, vanilla and lemon peel. Beat with an electric mixer till fluffy. Add eggs all at once, beating on low speed just until combined. Stir in milk. Pour into crust lined-pan. Place on a shallow baking sheet in oven.

Bake at 350°F for 1 hour and 5 minutes or till center appears nearly set when shaken.

Cool completely. Refrigerate for at least 3 hours before serving.

Serve plain or with fresh or preserved fruit topping and a swirl of whipping cream, if desired.

Different flavors are possible like: Kahlua, Amaretto, White Creme De Menthe or Creme De Cacao. May replace the milk for liqueur flavor variations and omit the lemon peel.

Submitted by: Julie Lord