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Sour Cream-Topped Cheesecake




Source of Recipe


Kraft


List of Ingredients




1 cup HONEY MAID Graham Cracker Crumbs
6 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. grated lemon peel
1 Tbsp. lemon juice
1-1/2 tsp. vanilla, divided
3 eggs
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream


Recipe



PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. of the sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
BEAT cream cheese, 3/4 cup sugar, lemon peel, juice and 1/2 tsp. of the vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
BAKE 55 minutes to 1 hour or until center is almost set. Mix sour cream, remaining 3 Tbsp. sugar and remaining 1 tsp. vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 minutes. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim