Lemon Cheesecake

Prep Time: 20 min
Total Time: 5 hr
Makes 16 servings, one piece each

Recipe from Kraft Foods

• 2 cups HONEY MAID Graham Cracker Crumbs
• 1-1/4 cups sugar, divided
• 6 Tbsp. butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup BREAKSTONE’S or KNUDSEN Sour Cream
• Grated peel and juice from 1 lemon
• 4 eggs

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 13×9-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.  Add sour cream; mix well.  Stir in lemon peel and juice.  Add eggs, one at a time, mixing on low speed after each addition just until blended.  Pour over crust; sprinkle with reserved 1/4 cup crumb mixture.
3. Bake 40 min. or until center is almost set.  Refrigerate at least 4 hours or overnight.  Store leftovers in refrigerator.