Serves:8-10

Ingredients:

For crust:

• 2 cups graham cracker crumbs
• 1/4cup granulated sugar
• 1/2cup butter,melted

For filling:

• 32 ounces cream cheese,room temperature
• 1 cup granulated sugar
• 3 tablespoon all purpose flour
• 5 large eggs,room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon lemon zest
• 1/3 cup heavy wipping cream

For topping:

• 1 cup sour cream
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract

Directions:

1. Preheat ove to 350degree F.
2. Butter the sides of a 9-inch springform pan.
3. In a medium bowl combine  graham cracker crumbs, sugar, and melted butter. Press mixture evenly into the bottom and sides of the prepared pan. Cover and refrigerate while you make the filling.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, scraping down sides as needed.(about 2 minutes).
5. Add sugar and flour.Mix until smooth(1 minute).
6. Add eggs, one at a time, beating until just combined; do not overmix. Scrape down the sides of bowl.
7. Add lemon zest, vanilla extract and whipping cream. Beat until incorporated.
8. Pour cream cheese filling into prepared pan. Bake for 15 minutes and then lower oven temperature to 250 degrees F and continue to bake for about 70-80 minutes.(When it is done cheesecake is firm with only the center look a little wet and wobbly.)Remove from oven
9. In a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven and bake 15 minutes more. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake.
10. Let cheesecake cool completely then cover with plastic wrap. Refrigerate at least 6 hours or overnight.

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