Looks good!

I just found this recipe.
I'm putting it here so I won't loose it. Sherrill said I could make it tomorrow.
Count all of those calories!

LEMON CHEESECAKE

(from the KRAFT Philadelphia Recipe Collection)

Preparation time: 15 minutes, plus refrigeration

Bake: 50 minutes

Ingredients:

1 ½ cups Honey Maid Graham Cracker Crumbs, finely crushed

1 ¼ cups sugar, divided

3 Tbsp. butter, melted

3 pkg. (8 oz. each)  Philadelphia Cream Cheese

1 cup  sour cream (I used 2%, I think)

1 medium lemon, grated peel and juice

3 eggs

  

Method:

Preheat oven to 350 F if using a silver 9-inch spring form pan (or to 325 F if using a dark nonstick pan).  Mix crumbs, ¼ cup of the sugar and the butter. Reserve ½ cup of the crumb mixture; press remaining crumb mixture firmly onto the bottom of the pan. I used all the crumb mixture for the base and didn’t save any to sprinkle on the top. Set aside.

Beat the cream cheese and remaining 1cup sugar in a large bowl with an electric mixer on medium speed until well blended. Add sour cream, lemon peel and juice; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust; sprinkle with reserved crumb mixture.

Bake for 45 – 50 minutes or until the centre is almost set. Turn off oven. Open door slightly and let cheesecake stand in oven for 30 minutes. Remove to a wire rack. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Garnish as desired.