1 1/4 cups graham crack crumbs
2 tablespoons sugar
3 tablespoons butter, melted
19 oz. cream cheese, softened
1 cup sugar
2 teaspoon grated lemon peel
1/4 teaspoon vanilla
1 cup sour cream
Combine cracker crumbs, 2 tablespoons sugar and butter and press into bottom of a 9 springform pan. (Note: my choice was 8 1/2" or 9 1/2" - I went with the 9 1/2". Next time I'll try the smaller one, because this was kind of a short cheesecake.) Bake at 350° for 7-8 minutes. Cool.
Beat cream cheese in a large mixing bowl. Gradually add 1 cup sugar, beating until fluffy. Add lemon peel and vanilla. Then beat in eggs, one at a time. Pour mixture over crust. Bake about 45 minutes at 300°. (Note: the original recipe said to bake for 60 minutes; that was too long.) Cool to room temperature.
Spread with sour cream and chill for at least 3 hours. Remove side of pan before serving. Serves 12.
Variations: Top with cherry pie filling or strawberry glaze instead of sour cream. (Note: we chose to top it with hot fudge sauce this time, and with melted raspberry jam another. With 12 servings, we had it for dessert a few different times. It freezes well!)