1/2 c. graham cracker crumbs
2 lbs. cream cheese, room temperature
4 eggs
1 3/4 c. sugar
Juice of 1 lg. lemon
Grated rind of 1 lemon
1 tsp. vanilla
Fruit topping (optional)

Preheat oven to 325 degrees.

Butter inside of a metal cake pan or souffle dish, 8x3 inches. (Do not use springform pan.) Sprinkle with graham cracker crumbs. Shake crumbs around bottom and sides until coated. Shake out excess.

Place cream cheese, eggs, sugar, lemon rind and juice and vanilla into a large bowl. Start beating at low speed and as ingredients blend, increase speed to high. Continue beating until thoroughly blended and smooth.

Pour batter into pan and shake gently to level the mixture. Set pan inside a slightly larger pan and pour boiling water into larger pan to a depth of about 1/2 inch. Do not let edge of cheese cake pan touch the rim of the larger pan. Set this inside oven and bake for 1 1/2 - 2 hours. Turn oven off and let cake sit in oven for 20 minutes longer.

Lift cake out of water bath and place on rack. Let cake stand until it reaches room temperature.

Invert plate over cake and turn upside down to unmold cake. Invert a cake plate over bottom of cake and turn upside down so that cake comes out right side up. Garnish with fruit topping, if desired.