INGREDIENTS

  • 1 cup graham cracker crumbs
  • 3/4 cup sugar
  • 1/4 cup melted butter , plus
  • 2 tablespoons melted butter
  • 1 1/2 cups sour cream
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 (8ounce)packages cream cheese , slightly softened and cut into pieces
  • 1 1/2 tablespoons lemon peel
  • 2 tablespoons lemon juice

DIRECTIONS

  1. Preheat oven to 350°F.
  2. mix together graham cracker crumbs, 1/4 cup melted butter and sugar with a fork until crumbs moistened.
  3. Pour crumbs into the bottom of a 9 inch springform pan and press down firmly.
  4. set aside pan and crust.
  5. In a blender, blend sour cream, 1/2 cup sugar, eggs and vanilla on medium-high speed for about one minute or until smooth.
  6. Leaving the blender running, add pieces of cream cheese through top of blender one at a time; blend to smooth.
  7. Blend in lemon zest and juice.
  8. Turn of blender and gently stir mixture to get out air bubbles.
  9. Pour into prepared pan.
  10. Bake for 45 minutes.
  11. When finished allow to cool in oven.
  12. Refrigerate for at least 4 hours before serving.