2 cups finely crushed vanilla wafer crumbs
2 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup (2/3 stick) butter
1 1/2 pounds (3 8-ounce packages) cream cheese, softened
1 cup sugar
3 eggs
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1/2 teaspoon vanilla
2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla

Combine vanilla wafer crumbs, 2 tablespoons sugar, cinnamon and nutmeg in a bowl. With pastry blender, cut in butter until thoroughly blended. Press mixture firmly and evenly against bottom and sides of a lightly greased 8-inch springform pan. Refrigerate 30 minutes.

Meanwhile, cream the cheese and 1 cup sugar together in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Thoroughly blend in the lemon juice, lemon rind and 1/2 teaspoon vanilla. Pour into chilled crumb crust.

Bake in moderate oven (375°F.) for 45 minutes. Remove from oven and let cool at room temperature for 30 minutes.

Meanwhile, blend together the sour cream, 3 tablespoons sugar and 1 teaspoon vanilla. Carefully spread sour cream mixture over cooled baked cheese filling. Bake in very hot oven (500°F.) for 10 minutes. Cool; then refrigerate overnight before serving.

Makes 1 (8-inch) cake, or 12 servings.

Submitted by: Patricia Patterson