Lemon Cheesecake

Crust:

1 ½ Cups graham cracker crumbs

2 Tbs. Sugar

4-5 Tb. Butter (melted)

(Combine ingredients and press into an 8 ½ in. springform pan.  Bake for 8-10 minutes at 350°; cool)

Filling:

3 pkg. cream cheese, softened

3 eggs

1 ¼ cup sugar

¼ cup lemon juice

1 teaspoon vanilla

1 T. freshly grated peel lemon peel

Glaze and/or 2^nd Filling:

Lemon Curd

In a mixing bowl beat cream cheese until smooth. Add eggs, one at a time, beating well after each addition.  Gradually add sugar, then lemon juice, & vanilla.  Mix well.  Fold in Lemon Peel.  Pour into crust.  Bake @ 350° for 50 minutes to 1 hour.  Cool to room temperature & then refrigerate @ least 4 hours.

Add lemon curd to the top after removing from the refrigerator.  (or as an extra layer before baking).