CRUST:

1 c. graham cracker crumbs
3 tbsp. sugar
3 tsp. butter, melted

FILLING:

Juice of lg. lemon
2 tsp. lemon rind
24 oz. cream cheese
5 lg. eggs
1/4 tsp. salt
1 c. sugar

TOPPING:

1 1/2 c. sour cream
2 tbsp. sugar
1/2 tsp. vanilla

Preheat oven to 350 degrees. Mix crust ingredients. Butter sides of spring form pan. Press crust mixture into bottom of pan and half way up sides of pan.

FILLING: Mix lemon juice, rind and cream cheese. Add eggs, salt and sugar. Mix well on medium speed (about 10 minutes). Pour into pan. Place on rack in center of oven. Bake 45 minutes or until toothpick comes out clean. Remove from oven. Let cool 20 minutes. Mix topping. Pour over cake. Return to oven for 10 minutes. Remove and let stand until cold. Then chill. May use blueberry or cherry pie filling, peach or strawberry glaze to complete. Chill overnight. Rich and delicious!