1 c. graham cracker crumbs (about 16 sqs.)
1/3 c. butter
2 tbsp. granulated sugar
1/4 tsp. ground cinnamon

Prepare crust: In small bowl combine crumbs, butter, sugar and cinnamon. Press mixture evenly onto bottom of 9 inch square baking pan. Chill 30 minutes. Heat oven to 350 degrees.

FILLING:

2 (8 oz.) pkgs. cream cheese
1/2 c. granulated sugar
2 lg. eggs
2 tbsp. heavy cream
1 tbsp. fresh squeezed lemon juice
1 tsp. vanilla

Prepare filling: In large bowl with electric mixer beat cream cheese, sugar, and eggs until light. Beat in cream, lemon juice, lemon peel, vanilla, and nutmeg until smooth. Pour into prepared pan. Bake about 25 minutes until set. Remove from oven; maintain oven temperature. Cool on rack at least 10 minutes.

TOPPING:

1 c. sour cream
2 tbsp. granulated sugar
1 pt. fresh fruit or 1 can of prepared fruit pie filling

Prepare topping: In small bowl combine sour cream and sugar until well blended; spread on cooled cake. Return to oven, bake 5 minutes. Let cool to room temperature. Sprinkle fruit evenly over top; chill several hours or overnight. Cut 2 1/4 inch squares. 16 servings at 250 calories.