|Graham cracker crumbs||1 1⁄4 Cup (20 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
|Cream cheese||19 Ounce, softened (2 Packages Of 8 Ounce Each Plus 1 Package, 3 Ounce)|
|Sugar||1 Cup (16 tbs)|
|Grated lemon peel||2 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Cherry glaze/Strawberry glaze||1⁄4 Cup (4 tbs)|
Heat oven to 350°.
Stir together graham cracker crumbs and 2 tablespoons sugar.
Mix in butter thoroughly.
Press mixture evenly in bottom of 9-inch spring-form pan.
Bake 10 minutes.
Reduce oven temperature to 300°.
Beat cream cheese in large mixer bowl.
Gradually add 1 cup sugar, beating until fluffy.
Add lemon peel and vanilla.
Beat in eggs, one at a time.
Pour over crumb mixture.
Bake 1 hour or until center is firm.
Cool to room temperature.
Spread with sour cream or glaze.
Chill at least 3 hours.
Loosen edge of cheesecake with knife before removing side of pan.