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Lemon Cheesecake
1 Large Lemon
24 ounces cream cheese
1 cup granulated sugar
1/4 tsp. salt
5 large eggs
2 Tbs. sugar

1-1/2 cups sour cream
1/2 tsp. vanilla

1 Cup graham crackers
3 Tbs. sugar
1/4 tsp. cinnamon
3 Tbs. butter
To make crust, grease sides and bottom of springform pan. Mix graham crackers, sugar, cinnamon and butter. Press crumb mixture on bottom and 2 inches up the side of the pan (if possible!).
To make filling: Preheat oven to 350 degrees F. Grate lemon rind until you have 2 tsp.  Place in bowl with cream cheese and beat at medium speed until very creamy.  Add 1 cup sugar, salt and eggs.  Beat at medium speed for about 10 minutes. Pour into pan and bake for 45 minutes or until set. Cool in pan for 20 minutes.  Beat sour cream with 2 Tbs. sugar and vanilla for 1 minute or until sugar is dissolved. Pour over the cheesecake and smooth. Bake for an additional 10 minutes. Cool in pan. Chill, top with fruit, whipped cream, or whatever you like.

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