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

TOPPING:

1 c. dairy sour cream
2 tbsp. sugar
2 tsp. vanilla

Mix topping ingredients well.

Heat oven to 350 degrees. Grease 9 x 1 1/4 inch pie plate. Place all ingredients in blender container. Blend on high speed, stopping occasionally to stir until smooth, about 3 minutes, or use electric mixer on high speed, about 2 minutes, scraping bowl constantly. Pour into plate. Bake just until puffed and center is dry, about 30 minutes. Don't over bake.

Spread cheesecake topping carefully over top. Cool. Refrigerate until chilled, about 3 hours. Serve with sweetened fresh fruit, if desired.