Lemon Cheesecake - graham cracker crumbs

Method

• Preheat oven to 325 degrees.
• Mix graham cracker 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.
• 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, 1 at a time, mixing on low speed after each addition just until blended.
• Pour over crust; sprinkle with reserved 1/4 cup crumb mixture.
• Bake 40 minutes or until center is almost set.
• Refrigerate at least 4 hours or overnight.
• Store in refrigerator.