1 cup graham cracker crumbs
1 1/4 cups sugar, divided
3 tbsp. butter, melted
1/2 cup plain yogurt
2 tbsp. all-purpose flour
1 tbsp. cornstarch
4 (8 oz. ea.) pkgs. cream cheese, softened
4 large eggs
2 tsp. lemon juice
1/2 tsp. finely grated lemon peel
1 1/2 tsp. vanilla extract
1 cup sour cream

Preheat oven to 325°F. Spray the sides of a 9-inch springform pan with non-stick cooking spray.

In a medium bowl, combine graham cracker crumbs, 2 tablespoons of sugar and butter. Press into bottom of the pan.

In a large bowl, combine yogurt, flour, and cornstarch. Add cream cheese and beat well.

Add 1 cup of sugar, eggs, lemon juice, lemon peel and vanilla. mix well. Pour over crust and bake for 60 minutes. Turn off oven and let cake cool in the oven for 30 minutes.

In a small bowl, blend sour cream and 2 remaining tablespoons of sugar, spread over top of cake, return to warm oven until set. Refrigerate before serving.