1 c. graham cracker crumbs, about 4 double crackers
1/4 c. granulated sugar
1/4 c. butter, melted

FILLING:

3 (8 oz.) container sour cream
2 (8 oz.) pkg. cream cheese, softened
2 lg. eggs
1/2 c. granulated sugar
1 tbsp. vanilla extract
2 tsp. grated lemon peel
Fruit in season (optional)

Prepare crust: Heat oven to 325 degrees. In 8 x 3 inch springform pan combine graham cracker crumbs and 1/4 cup sugar; stir in butter until well blended. Press mixture firmly and evenly over bottom of pan; set pan aside.

Prepare filling: In large bowl with electric mixer at medium speed, beat sour cream, cream cheese, eggs, 1/2 cup sugar, vanilla, and lemon peel about 2 minutes until thoroughly blended and smooth. Pour mixture into prepared pan; bake 45 minutes. Turn oven control to broil; broil cake, about 4 inches from heat source, 2 minutes until top is golden brown, watching to prevent over-browning. Cool cake in pan on wire rack. Refrigerate at least 4 hours or overnight. At serving time, remove sides of pan; serve cake with seasonal fruit, if desired.