Lemon Cheesecake

A friend of mine asked me the other day if I had a recipe for lemon cheesecake.  To be honest, it's been a while since I made this, and for the life of me I cannot figure out why?!  I had to go through my folders of recipes and notes to find this!  And trust me, this is being made this week to celebrate Spring!  Mmmmmm.

Lemon Cheesecake

Ingredients:
Crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
Filling:
4 (8 oz.) packages cream cheese, softened
1 1/4 cups sugar
4 eggs
2 Tbs. lemon juice
1 tsp. lemon extract
Topping:
2 cups sour cream
1/4 cup sugar
1 tsp. vanilla extract

Directions:
1. In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside.
2. In a large bowl, beat together cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Add lemon juice and lemon extract; beat just until blended. Pour into crust.
3. Bake at 350 degrees F for 55 minutes or until center is almost set. Remove from the oven and let cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen and cool for 1 hour.  Place in refrigerator overnight.
4. Combine topping ingredients.  Spread over filling. Let stand at room temperature for 30 minutes before slicing.