GRAHAM CRACKER CRUST:

1 1/2 c. graham cracker crumbs
4 tbsp. butter, very soft
2 tbsp. sugar

Do not grease pan. Sprinkle graham cracker mix on bottom of 8 inch springform and pat down lightly. Allow crumbs to come up sides slightly.

FILLING:

16 oz. Philadelphia Brand cream cheese
3 lg. eggs
1 c. sugar
1 pt. sour cream
1 or 2 tsp. fresh lemon rind, grated OR
1 tsp. vanilla extract

Preheat oven to 375 degrees. Beat cream cheese very well. Add eggs, one at a time, and beat well after each egg. Add sugar (gradually), sour cream and lemon or vanilla. Beat together very well until quite fluffy. Pour mixture over graham cracker crust and bake for 30 minutes. Turn oven off and leave cake in oven for at least 2 hours or overnight. DO NOT OPEN DOOR. No peeking! If cake appears pale, pop under broiler for a few seconds before removing springform pan.

NOTE: If doubling recipe, bake for 1 hour.