1 1/4 c. graham cracker crumbs
2 tbsp. sugar
3 tbsp. butter, melted
16 oz. pkg. cream cheese, softened
3 oz. pkg. cream cheese, softened
1 c. sugar
2 tsp. grated lemon peel
1/4 tsp. vanilla
3 eggs
1 c. sour cream

Preheat oven to 350 degrees. Stir together graham cracker crumbs and 2 tablespoons sugar. Mix in butter thoroughly. Press mixture evenly in bottom of 9 inch springform pan. Bake 10 minutes, cool. Reduce oven temperature to 300 degrees.

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