1/3 c. butter
1/3 c. sugar
1 egg
1/4 c. flour

FILLING:

2 (8 oz.) pkgs. cream cheese
1/2 c. sugar
1 tbsp. lemon juice
1 tbsp. grated lemon rind
1/2 tsp. pure vanilla
3 eggs

TOPPING:

1 c. sour cream (dairy)
1 tbsp. sugar
1 tsp. pure vanilla

OPTIONAL TOPPING:

Strawberry preserves, cherries, or other preserves (etc.)

Cream butter and sugar until light and fluffy; blend in egg. Add flour and mix well. Spread dough on bottom and 1 1/2 inches high around sides of 9 inch spring-form pan. Bake at 450 degrees for 5 minutes.

Combine softened cream cheese, sugar, lemon juice, lemon rind, and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour mixture into pastry lined pan. Bake at 325 degrees for 50 minutes.

Combine sour cream, sugar, and vanilla; mix well. Spread evenly over cake. Continue baking for 10 minutes. Loosen cake from rim of pan; cook before removing rim of pan. Chill. Spread with preserves or other topping.