Luscious Lemon Cheesecake

Ingredients

• 1 1/2 cups Graham cracker crumbs
• 2 tablespoons granulated sugar
• 1/4 cup + 2 tablespoons butter, melted
• 24 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 3 eggs
• 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

Instructions

1. Combine first 3 ingredients, stirring well. Firmly press mixture evenly on bottom and 1 inch up sides of a 9-inch springform pan.
2. Bake at 350 degrees F for 5 minutes. Cool.
3. 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.
4. Bake at 375 degrees F for 40 to 45 minutes or until set.
5. Combine sour cream and 3 tablespoons sugar; stir well. Spread mixture evenly over cheesecake.
6. Bake at 500 degrees F for 5 minutes.
7. Cool completely on a wire rack.
8. Cover and refrigerate for at least 8 hours and up to 2 days. Cover tightly, and freeze for up to 2 weeks.
9. To serve, thaw in the refrigerator.
10. Carefully remove sides of springform pan. Garnish, if desired.