Lemon Cheesecake

courtesy of Kraft Food and Family

2 cups Graham Cracker Crumbs
1-1/4 cups sugar, divided
6 Tbsp. butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup Sour Cream
Grated peel and juice from 1 lemon
4 eggs

PREHEAT oven to 325°F. Mix crumbs, 1/4 cup of the sugar and the butter. Reserve 1/4 cup of the crumb mixture; press remaining crumb mixture firmly onto bottom of 13x9-inch baking pan. Set aside.
BEAT cream cheese and remaining 1 cup sugar in large bowl with 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 crust; sprinkle with reserved 1/4 cup crumb mixture.
BAKE 40 min. or until center is almost set. Refrigerate at least 4 hours or overnight. Store leftovers in refrigerator.