- 2 cups HONEY MAID Graham Crumbs
- 6 tablespoons butter, melted
- 4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 1 lemon, zested and juiced
- 4 eggs
- Heat oven to 325 degrees F.
- Mix graham crumbs and butter. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan.
- Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream, zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust; sprinkle with reserved crumb mixture.
- Bake 40 minutes or until centre is almost set; cool completely. Refrigerate 4 hours.
04/08/2018
recipepes.com
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455 calories
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