2 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
2 tsp. vanilla
2 eggs
1/2 tsp. grated lemon peel

Heat oven to 350 degrees. Prepare graham cracker crust (as above). Beat cream cheese slightly, add eggs, sugar, vanilla and lemon peel. Beat until light and fluffy. Pour into crust, bake until firm - approximately 25 minutes, spread - cheesecake topping, cool. Refrigerate for at least 8 hours. Then top with topping. Cheesecake topping mix. Combine 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Mix well and spread on top of cheesecake.