ervings: Makes 10 to 12

reparation time: About 20 minutes

aking time: About 1 hour 20 minutes

ooling time: About 40 minutes

hilling time: About 2 hours or longer

Corn oil cooking spray
1 1/2 c. graham cracker crumbs
1 2/3 c. sugar, divided
1/4 c. (1/2 stick) corn oil butter, melted
4 pkg. (8 oz. each) cream cheese, softened
4 eggs
1/2 c. whipping cream
1 tsp. vanilla extract
1 tsp. grated lemon peel

Preheat oven to 325 degrees. Lightly spray 9 inch springform pan with cooking spray.

In medium sized bowl, combine crumbs, 2 tbsp. sugar and butter; mix well, press mixture onto bottom and 1 inch up side of prepared pan. Bake 5 minutes. Remove to wire rack to cool.

In large bowl with electric mixer at medium speed, beat cream cheese and remaining sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in cream, vanilla and lemon peel until blended. Pour mixture into crust. Bake 1 1/4 hours or until center of cake is set. (Do not over bake). Cool cake in pan or wire rack. Cover and refrigerate 2 hours or until well chilled. To serve carefully remove side of pan. Garnish with lemon slices and mint sprigs.