plus 2 tablespoons butter or margarine, melted
24 ounces cream cheese, softened
3/4 cup granulated sugar
1 tablespoon grated lemon rind
fresh lemon juice
1 teaspoon vanilla extract
2 cups sour cream
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
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.