1 1/4 c. graham cracker crumbs (about 16)
2 tbsp. sugar
3 tbsp. butter, melted
2 (8 oz.) pkgs. plus 1 (3 oz.) pkg. softened cream cheese
1 c. sugar
2 tsp. grated lemon peel
1/2 tsp. vanilla
3 eggs
1 c. dairy sour cream
Cherry or strawberry glaze

Heat oven to 350 degrees. Stir together graham cracker crumbs and 2 tablespoons sugar. Mix in butter thoroughly. Press mixture evenly in bottom of 9" pan. Bake 10 minutes. Reduce oven temperature to 300 degrees. Beat cream cheese in a large mixing bowl; gradually add 1 cup sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs, one at a time, pour over crumb mixture. Bake 1 hour or until center is firm. Cool to room temperature. Spread with sour cream or glaze. Chill at least 3 hours. Loosen edge of cheese cake with knife before removing. You can use already made graham cracker crumb crusts.