STEP A:

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

STEP B:

3 (8 oz.) pkgs. of softened cream cheese
3/4 c. of sugar
1 tbsp. lemon juice
1/2 tsp. lemon zest (rind)
3 lg. eggs

STEP C:

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

Mix ingredients "A" and press into 9 inch springform pan. Bake in preheated (at 325 degrees) oven for 10 minutes. In meanwhile combine (B) ingredients in bowl, adding eggs one at a time. Mix well and pour mixture over baked crust. Reduce oven to 300 degrees and bake for 55 minutes.

Remove cake from oven and spread mixture of "C" ingredients on top, then return to oven to cook, baking for another 10 minutes. When cooked and moderately cooled loosen the rim. Cool before serving. Depending in oven may require additional "B" oven time.

Variation: for a chocolate, swirl you can take a 1/2 cup of the "B" mixture before cooking and add powdered cocoa (1 tablespoon) mix and pour on top of B after pouring over crust, make an S through the mixture without mixing too much.