1 1/4 c. graham cracker crumbs (about 16 crackers)
2 tbsp. sugar
3 tbsp. butter, melted
2 pkg. (8 oz. each) plus 1 pkg. (3 oz.) cream cheese, softened
1 c. sugar
2 tsp. grated lemon peel
1/4 tsp. vanilla
3 eggs
1 c. dairy sour cream, Cherry Glaze or Strawberry Glaze (below)

Heat 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 large mixer bowl. Gradually add 1 cup sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs, one at a time. Pour over crumb mixture.

Bake 1 hour or until center is firm. Cool to room temperature. Spread with sour cream or glaze. Chill at least 3 hours. Loosen edge of cheesecake with knife before removing side of pan. 12 servings.