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Creamy Cheesecake

Graham Cracker Crust
2 packages (8 oz. each) cream cheese, softened
2 eggs
3/4 cup sugar
2 teaspoons vanilla
1/2 teaspoon grated lemon peel
Cheesecake Topping

Heat oven to 350F. Prepare crust but do not bake. Beat cream cheese
slightly. Add eggs, sugar, vanilla and lemon peel and juice, beat
until light and fluffy. Pour into crust. Bake until firm, about 25
minutes. Spread Cheesecake Topping carefully over pie, cool.
Refrigerate at least 8 hours. Serve with sweetened strawberries if
desired. 8 Servings.


Cheesecake Topping

1 cup sour cream
2 tablespoons sugar
2 teaspoons vanilla

Mix all together until well blended.


Graham Cracker Crust
(first measurement is for an 8 inch crust, second for a 9 inch)

1 1/4 cups (16 squares) or 1 1/2 cups (20 squares) graham cracker crumbs
2 or 3 tablespoons sugar
1/4 or 1/3 cup melted butter

Mix ingredients. Press mixture firmly against bottom of pie plate.

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