|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Margarine||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon||1⁄2 , grated lemon peel|
|Cream cheese||32 Ounce (4 Package, 8 Ounce Each)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|All purpose flour||2 Tablespoon|
|Heavy cream||2 Tablespoon|
Combine crust ingredients in small bowl; beat until well mixed.
Refrigerate, covered, 1 hour.
Preheat oven to 400°F.
Press one-third flour mixture into bottom of 9-inch spring form pan.
Bake at 400°F.
8 minutes; cool.
In large bowl, beat cream cheese until smooth.
Slowly beat in sugar.
Add flour and remaining ingredients.
Beat 5 minutes.
Press remaining dough around side of pan to within 1 inch of top; do not bake.
Pour cream cheese mixture into pan.
Bake 35 minutes on LOW MIX or until set.
Let cheesecake remain in oven 30 minutes.
Remove; cool in pan.