Let's whip it up
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When a buttery graham cracker crust is the base, cheesecake has a lot to live up to. Lucky for lemon, it’s up to the task. Juice and zest give the creamy filling perky flavor.
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Heat oven to 325°F.
Combine graham crumbs, butter and 1/4 cup sugar. Reserve 1/4 cup crumb mixture for later use. Press remaining crumb mixture onto bottom of 13x9-inch pan.
Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream, lemon zest and lemon 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 cheesecake 4 hours.
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