1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons butter or margarine, melted
24 ounces cream cheese, softened
3/4 cup granulated sugar
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
2 cups sour cream
3 tablespoons granulated sugar
Garnishes: lemon roses, lemon rind
curls and fresh mint sprig
Combine first 3 ingredients, stirring well. Firmly press mixture evenly on bottom and 1 inch up sides of a 9-inch springform pan. Bake at 350 degrees F for 5 minutes. Cool.
Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add the 3/4 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in grated lemon rind, lemon juice and vanilla extract. Pour mixture into the prepared crust. Bake at 375 degrees F for 40 to 45 minutes or until set.
Combine sour cream and 3 tablespoons sugar; stir well. Spread mixture evenly over cheesecake. Bake at 500 degrees F for 5 minutes. Cool completely on a wire rack. Cover and refrigerate at least 8 hours and up to 2 days. Cover tightly, and freeze up to 2 weeks.
To serve, thaw in the refrigerator. Carefully remove sides of springform pan. Garnish, if desired.