Meyer Lemon Cheesecake

Yummy.

CRUST:
1 1/4 cups fine cookie, graham cracker crumbs
1/4 cup butter, melted

FILLING:
3 8oz packages cream cheese (at room temp)
1 cup sugar
4 eggs
1 teaspoon vanilla
Zest of 2 lemons
1/4 cup lemon juice

TOPPING:
1 cup sour cream
1 Tablespoon sugar
1/4 teaspoon vanilla
Zest of one lemon
2 Tablespoons lemon juice

CRUST:
Combine melted butter and fine crumbs. Use a fork for best results. Press firmly over bottom of a springform cake pan, bringing the mixture up the sides about 1 1/2 inches. Let stand at room temperature while preparing the filling.

FILLING:
Blend cream cheese and sugar until smooth. Add one egg at a time, beating after each addition. Add the vanilla, lemon juice and zest last, folding in lightly. Turn mixture into crumb-lined cake pan and bake about 30 minutes at 350 degrees or until center is firm to the touch, or until when jiggled only center is a little wobbly.

Let cake cool in the cake pan in the oven leaving the oven door open. Remove pan from oven when cool and add topping.

TOPPING:
Mix and pour on top of room temp cheesecake in the cake pan. Turn on the oven heat to 425 degrees and bake cake with topping 5 to 7 minutes. The sour cream topping congeals when the cake cools. Cool outside oven.

Refrigerate at least 4 hours before serving.