Lemon Cheesecake

Preheat oven to 325°F. Mix graham crumbs and butter. Reserve 1/4 cup of the crumb mixture; press remaining crumb mixture firmly onto the bottom of a 13×9-inch baking pan. Set aside.

Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until well blended. Add sour cream; mix well. Stir in lemon peel and juice. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over the crust. Sprinkle with reserved 1/4 cup crumb mixture.

Bake 40 minutes or until centre is almost set. Refrigerate at least 4 hours or overnight. Store in the refrigerator.