Let's whip it up
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This sour cream topped cheesecake is everything you imagine a dessert to be. Creamy. Rich. Delicious. It is the perfect ending to a great meal!
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Heat oven to 325°F.
Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.
Beat cream cheese, lemon zest and lemon juice with 1/2 tsp. vanilla and 3/4 cup of the remaining sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
Bake 55 min. to 1 hour or until center of cheesecake is almost set.
Mix sour cream with the remaining sugar and vanilla until well blended; carefully spread over cheesecake. Bake 10 min. Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate cheesecake 4 hours.
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