CRUMBS:

2 c. graham crackers
1/2 c. butter, melted
3 pkgs. (8 oz.) cream cheese
1 1/4 c. sugar

4 eggs
1 tsp. grated lemon peel
1 1/2 tsp. vanilla extract
Dash of salt
1 c. sour cream

For fewer calories, use butter, lite cream cheese, lite sour cream.

In a small bowl, combine crumbs and melted butter. Press firmly into a 9 inch springform pan; 1 1/2 inches up the side of pan.

Preheat oven to 325 degrees. In a large bowl, or I use a food processor - much easier, beat cream cheese until light and fluffy. Beat in 1 cup sugar. Beat in eggs, lemon peel, 1 teaspoon vanilla and salt until very smooth. Pour mixture into crumb crust. Bake 1 hour or until center is set. Cool on wire rack for 20 minutes.

In a small bowl combine sour cream, remaining 1/4 cup sugar and 1/2 teaspoon vanilla; mix well. Spread over cheesecake. Bake 10 minutes longer. Cool on wire rack; refrigerate until serving time, at least 8 hours. Top with favorite topping and serve. Enjoy.