| Preheat oven to 325° Crust: Mix graham cracker crumbs, 1/4 C. of sugar, and the butter. Reserve 1/4 C. of crumbs for topping. Press remaining crumbs into a 13" X 9" baking pan. Set aside. Beat: Cream cheese and remaining 1 C. sugar in a 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 C. crumbs. Bake: 40 minutes or until center is almost set. Refrigerate at least 4 hours or overnight. Store in refrigerator. Makes 16 servings. Save 80 calories, 9 g. of fat, and 5g of saturated fat per serving by using Philadelphia Neufchatel cheese, 1/3 less fat than the original cream cheese. Breakstone's reduced fat or Knudsen light sour cream and 4 egg whites. Goes well with fresh fruit and or whipped cream. | 
