4 c. rice chex cereal crushed to 1 cup
1/4 c. firmly packed brown sugar
2 (8 oz.) pkg. vanilla instant pudding
1/8 tsp. nutmeg
1/3 c. butter, melted
2 c. milk
2 c. dairy sour cream
1 tsp. grated lemon peel

Preheat oven to 300 degrees. Grease a 9 inch spring form pan. Combine Chex, sugar and nutmeg. Add butter. mix thoroughly. Remove 1/4 cup for topping. Press remainder into bottom of pan. Bake both the topping crumbs and shell for 10 minutes. Cool. Beat cheese with electric mixer at medium speed until creamy, gradually add milk. Add remaining ingredients. Continue beating until smooth. Pour into pan. Sprinkle crumbs over top. Chill 3 to 4 hours or until set.