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Lemon Cheesecake


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
Zest Juice from 1 lemon
4 eggs
HEAT oven to 325°F.



MIX crumbs, 1/4 cup sugar and butter. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan.
BEAT cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream, zest and juice; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust; top with reserved crumb mixture.

BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

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