3/4 c. sugar
1/2 c. Bisquick baking mix
2 eggs
2 pkg. (8 oz. each) cream cheese, cut into 1 inch cubes and softened
2 tsp. vanilla
1/2 tsp. grated lemon peel

Cheesecake Topping (below) :

Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 inch. Place all ingredients except topping in blender container. Blend on high speed, stopping blender occasionally to stir, until smooth, about 3 minutes. (Or beat in large bowl on high speed of electric mixture scraping bowl constantly, 2 minutes) Pour into plate. Bake just until puffed and center is dry, about 30 minutes. (Do not overbake.) Spread cheesecake topping carefully over top; cool. Refrigerate until chilled, at least 3 hours. Serve with sweetened fresh fruit, if desired.

TOPPING:

Mix 1 cup dairy sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Pour over top of warm cake.