Simple & Delicious Lemon Cheesecake

Another great cheesecake recipe! Cooking time includes refrigeration time...so be sure to leave yourself plenty of time!

• Ready In: 5 hrs 20 mins
• Serves: 12

Ingredients

• 2  cups  honey maid graham cracker crumbs
• 1 1⁄4 cups sugar, divided
• 6  tablespoons butter, melted
• 4 (8 ounce) packages Philadelphia Cream Cheese, softened
• 1  cup sour cream
• 1  lemon, juice and zest of, grated
• 4  eggs

Directions

1. PREHEAT oven to 325°F Mix crumbs, 1/4 cup of the sugar and the butter. Reserve 1/4 cup of the crumb mixture; press remaining crumb mixture firmly onto bottom of 13x9-inch baking pan. Set aside.
2. BEAT cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended.
3. Add sour cream; mix well.
4. Stir in lemon peel and juice. Add eggs, one at a time, mixing on low speed after each addition just until blended.
5. Pour over crust; sprinkle with reserved 1/4 cup crumb mixture.
6. BAKE 40 minute or until center is almost set.
7. Refrigerate at least 4 hours or overnight. Store leftovers in refrigerator.